“Split peas” and Guinness pie
Restaurants | Vegan

“Split peas” and Guinness pie 

Ingredients:

“Split peas” and Guinness pie

  • – 300g split dry peas
  • – 100g brunoise dried onion
  • – 100g carrot brunoise
  • – 60g celery brunoise
  • – 100g mushroom Portobello Brunoise
  • – 700ml Dark Guinness
  • – 500ml dark vegetable stock
  • – 1uni sheet puff pastry
  • – 100ml extra virgin olive oil
  • – 10ml oat milk (for brushing)
  • – 3g chopped rosemary
  • – 3g chopped thyme
  • -c/s salt and pepper
  1. Caramelize the vegetables in oil until golden brown. Add the finely chopped herbs and Guinness beer. Let the alcohol evaporate and add the vegetable stock. Once it starts to boil, add the split dry peas and lower to medium heat.
  2. Let all the ingredients mix and reduce the liquid as the peas are cooked. Once tender, salt and pepper and turn off the heat.
  3. Let stand.
  4. For the pie:
  5. Once the filling is rested and at room temperature, stretch the puff pastry on the dish where we are going to serve the cake.
  6. Brush with the milk to brown the dough.
  7. Bake at 185º until it is very hot inside and golden on the outside.
  8. Let stand for 10 minutes and serve.

By Natalie Jewell

Method:

“Split peas” and Guinness pie

  • – 300g split dry peas
  • – 100g brunoise dried onion
  • – 100g carrot brunoise
  • – 60g celery brunoise
  • – 100g mushroom Portobello Brunoise
  • – 700ml Dark Guinness
  • – 500ml dark vegetable stock
  • – 1uni sheet puff pastry
  • – 100ml extra virgin olive oil
  • – 10ml oat milk (for brushing)
  • – 3g chopped rosemary
  • – 3g chopped thyme
  • -c/s salt and pepper
  1. Caramelize the vegetables in oil until golden brown. Add the finely chopped herbs and Guinness beer. Let the alcohol evaporate and add the vegetable stock. Once it starts to boil, add the split dry peas and lower to medium heat.
  2. Let all the ingredients mix and reduce the liquid as the peas are cooked. Once tender, salt and pepper and turn off the heat.
  3. Let stand.
  4. For the pie:
  5. Once the filling is rested and at room temperature, stretch the puff pastry on the dish where we are going to serve the cake.
  6. Brush with the milk to brown the dough.
  7. Bake at 185º until it is very hot inside and golden on the outside.
  8. Let stand for 10 minutes and serve.

By Natalie Jewell

Back
Share On Facebook
Share Via Email
Share On X
Print

More Recipes

GREEN LENTIL PESTO  

GREEN LENTIL PESTO  

GREEN LENTIL PESTO 100 gr split green lentils1 bunch basil50 gr olive oilground pepper100 gr pine nuts (or other dried fruit,)grated cheese or brewer's yeast (veg.) Cook the lentils according to the time indicated on the package, then drain them well but do not cool...

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing 1 handful of spinach2 tablespoons coral lentils1 carrot½ teaspoon cumin1 dessert spoon olive oil2 tablespoons of natural yogurt1 tablespoon sunflower seedsJuice of half a lemonSaltBlack pepper Preheat the oven to 180C.Slice the...

LENTIL BOLOGNESE  

LENTIL BOLOGNESE  

LENTIL BOLOGNESE 400 gr cooked lentils1 can of unsalted crushed tomato2 carrots1 onionolive oilfresh basilground pepper Start by frying the finely chopped onion, when it is golden brown add the diced or sliced carrots and cook until tender.Then add the crushed tomato...