Braised Mushroom Chestnut & Ale Pie

Mix the dry ingredients

1. Add the flour, salt and white pepper to a large bowl or food processor
2. Rub in or blitz the flour and butter until the butter is incorporated evenly

Mix wet and dry

1. Mix the soy milk, aquafaba and oil together and add to the bowl, mixing with a knife or spoon until the dough just comes together
2. Start with 4/5ths of the mixture and only add more if needed
3. The dough should be soft but not sticky
4. Bring together kneading very briefly
5. Wrap the dough and chill for at least 30 minutes

Cook the filling

1. Preheat the oven to 170°C
2. Heat oil in a wide pan
3. Add the mushrooms and cook until all the liquid has evaporated and they turn a deep golden
4. Add the onion, carrot, garlic and thyme and cook for 4–5 minutes until beginning to soften
5. Stir through the tomato paste and flour and cook for a further minute

Build the braise

1. Stir in the ale, stock and soy sauce and bring to a simmer
2. Place a cartouche on top then braise in the oven for 60 minutes
3. Remove from the oven, taste and season accordingly
4. Allow to cool completely

Line and fill

1. Cut ⅓ of the pastry away for the lid
2. Roll both pieces of pastry to around 3mm thick
3. Line your pie tin with the pastry, leaving a slight overhang
4. Fill with the completely cooled filling
5. Top with the pastry lid, seal firmly with a fork then slice the excess

Bake pie

1. Bake at 220°C for 10 minutes then 170°C for a further 35–40 minutes until golden and bubbling