Meat-Free Mondays. Episode 3: Spiced Dopsu No-Beef And Walnut Filo Pie

Okay so we’re pushing the Monday boat out a bit here. Even though it’s still a start-to-finish 40 minutes (which isn’t that long, really), we appreciate that weeknight meals normally need to be super quick.

But given that our last two meat-free Monday dishes have been super speedy, we thought we’d do something for those who can tolerate taking a little bit more time in the kitchen. For those who can accept delayed gratification.

And trust us, there is gratification aplenty in this one. Also, it’s a pie, so ‘nuff said.    

Here’s how:

Ingredients.

280g (1 bag) Dopsu No-Beef pieces, thawed

2 tbsp Vegetable Oil

40g Walnut Pieces

1 large Onion, halved and sliced

1 Clove Garlic, crushed

2 tsp Ground Coriander

1 tsp Ground Cumin

Zest and Juice of 1 Orange

2 tbsp Plain Flour

40g Dried Cranberries

300ml Vegetable Stock

4 Sheets of Filo Pastry

2 tbsp Olive Oil

Method.

You can make this pie the day before you need it if you like. Assemble it then cover and refrigerate. Remove from the fridge to come to room temperature whilst the oven warms up then bake as above.

1. 1. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6. Have ready a rectangular pie tin or dish measuring about 1.2 litre capacity.

2. Heat half the oil in a large wok or frying pan on medium. Add the No-Beef and walnuts and cook until they are beginning to turn golden. Transfer onto a plate.

3. Add the remaining oil and onions to the pan and fry for 4-5 mins, stirring until soft and golden.

4. Return the No-Beef and walnuts to the pan. Add the garlic, spices and orange zest and cook for around 30 seconds.

5. Stir in the flour and cook, stirring for a further 30 seconds or so, before adding the orange juice, cranberries and stock. Bring to the boil, stirring until a smooth sauce is formed. Season to taste.

6. Unroll the filo pastry, brush each sheet with olive oil, then cut into four. Scrunch up each piece with your fingers before laying it on top of the No-Beef filling. Repeat until all the pastry is used up and the filling is covered.

7. Stand the pie dish on a baking tray. Bake for 20-25 minutes or until the pastry is crisp and golden on top. Serve with roast potatoes, Brussel sprouts and cranberry sauce.