Spinach, Mushroom & Tofu Pie

[Kitchen Witch]

Spinach, Mushroom & Tofu Pie
Ingredients (use vegan versions):

* Half a 450g pack of (dry) shortcrust pastry mix
* Water to make up pastry
* 1 large onion
* 2 cloves of garlic
* 150g fresh spinach
* 150g mushrooms (chestnut work very well)
* Half a 285g block of firm tofu
* Olive oil
* Salt and pepper
* Bit of soya milk for top of pie

Directions:

Heat the oven to gas mark 7 / 210 degrees (C). Make up the pastry and leave it to stand. In the meantime, heat the olive oil in a frying pan. Add the garlic (crushed) and the onion (finely chopped). Chop the tofu into little pieces and fry it in the pan with the onions, etc. Wash and roughly chop the spinach and slice the mushrooms. Add these into the pan when the tofu has browned and season with salt and pepper, and whatever herbs you have. Whilst waiting for the filling to cook down, roll out the pastry. I use a shallow pie dish, about 16 cm diameter. Put half the pastry in the bottom and bake blind for a couple of minutes. When the mix in the pan is well cooked, take the pie case out the oven. Pour the mix in, there should be plenty so really mash it down. Put the remaining pastry on top, poke a hole in the middle and glaze the pie with some soya milk. Return to the oven for 25 / 30 mins or until the pie looks golden.