Tahini stroganoff mushroom pies

13 Oct

One of the things I remember my mum cooked that I liked was stroganoff. Other things, like lasagne which mysteriously liquified itself on cooking, were not so impressive. But the stoganoff was good. It may have come from a jar – my memory fails – but I enjoyed it.

This recipe actually perfectly mimics the stocky, creamy stroganoff, but messes with your mind with all this hippie, foreign tahini stuff. I made this years ago from this recipe, but it’s so basic I managed to replicate it very easily just from memory and taste.  Turning it into a pie was part of an Eastern European autumnal lunch I had last weekend, and the reasoning behind it was that a pie is a good dinner party food – you can sort everything out ahead of time and pop the pies in the oven once you’re finishing your starter. Also, it’s just like a big old hug from the boosomy Prussian grandmother you never had.

The recipe, sans  pastry, works well over rice or pasta, if you couldn’t be bothered with the fat and fuss of pastry.

Serves 4

Tahini ‘goulash’ mushroom pies

  • 1/4 – 1/2 C tahini
  • 1/4 C water
  • 1/4 C lemon juice
  • 3 TBSP tamari (or soy sauce)
  • 3 tsp paprika
  • 4 TBSP chopped dill
  • 500g mushrooms, quartered
  • 1 red capsicum, chopped
  • 220g fresh, firm tofu, cubed
  • 1 packet of pure butter puff pastry (or vegan pastry) – use the one where you have to roll it out from a block rather than the ones in sheets.

This sauce part is all about tasting, if for no other reason than that the strength and flavour of tahini varies incredibly from brand to brand. You’ve got to sort it out yourself, to an extent. So mix all the sauce ingredients together in a bowl, adding extra water if the sauce gets too thick (it should be as thick as a thick custard – if that helps).

Drain tofu and cook mushrooms in a small amount of oil in a fry pan. Drain the mushrooms of their liquid, then mix with capsicum and tofu.

Mix sauce and veg up.

Place in either individual pie pots or a large pie dish and top with rolled out puff pastry. Dust with black onion seeds and brush with butter. Cook in a pre-heated oven at 200C for about 15- 20 minutes.

Estimated cost: £8

Musical accompaniment: Nina Simone


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