Pióga Muisiriún Oisreach le Citseap Biatais - Oyster Mushroom Pie with Beetroot Ketchup Pióg láimhe de bheacán oisreach agus seacthorthaí le citseap soireáitse biatais Díol Seisear Oyster mushroom and jackfruit hand pie with beetroot sriracha ketchup Serves 6 Taosrán 360g plúr bán Tsp salann Spbh de chalóga giosta Tsp tuirmiriceliiii 80g de bhloc-mhargairín ardchóimheasa [flora plant, naturli, stork block] 40ml ola olóige úríon 80-100ml uisce Pastry dough 360g cream flour Tsp salt Tbsp yeast flakes Tsp turmeric 80g high ratio block margarine [flora plant, naturli, stork block] 40ml extra virgin olive oil 80-100ml water Líonadh sicín bréige 200g de bheacáin oisreach [mionstiallta] 1 canna seacthorthaí [mionstiallta] Ruainne ola don chócaráil 20g púdar oinniúin 15g stoc-phúdar glasraí 10g calóga giosta Spbh púdar muisiriúin Spbh síobhas triomaithe Spbh sáiste thriomaithe 250ml uisce [u1] 10g plúr taipióca 50ml uisce [u2] Tsp plúr taipióca Tsp mustard 75ml bainne soighe Faux chicken filling 200g oyster mushroom [shredded] 1 tin jackfruit [shredded] Little oil for cooking 20g onion powder 15g veg stock powder 10g yeast flakes Tbsp mushroom powder Tbsp dried chives Tbsp dried sage 250ml water [w1] 10g tapioca flour 50ml water [w2] Tsp tapioca flour Tsp mustard 75ml soy milk Citseap biatais 500g biatas folúsphacáilte 10g púdar oinniún 20g fínéagar [sútha craobh nó balsamach] 15g soireáitse 15g siúcra donn Tsp chothrom 5-spíosra Salann de réir mar is gá Beetroot ketchup 500g packet vacuum packed beetroot 10g onion powder 20g vinegar [raspberry or balsamic] 15g sriracha 15g brown sugar Level tsp 5 spice Salt to taste Modh Method Tosaigh leis an taosrán; .. cuir na comhábhair uile i mbabhla agus measc go dtí go mbeidh sé cosúil le bruscar. // Cuir a mhéad den uisce agus is féidir leat agus measc go maith. // Déan é a fhuineadh le láimh ar feadh nóiméad amháin nó mar sin mar go bhfuil tú ag iarraidh an glútan a ghníomhachtú. // Táimid ag úsáid roinnt den saill leachtach agus níos mó uisce ná mar is gnáth mar nach gá don taosrán a bheith ró-bhriosc .. agus táimid ag iarraidh go mbeadh síneadh maith ag an taosrán tar éis tamall gearr suite sa chuisneoir .. agus le go mbeidh sé sách uiscedhíonach agus é bácáilte. / Cuir an taosrán ag suí sa chuisneoir agus an líonadh á dhéanamh agat. Start with the pastry dough; add all the pastry ingredients to a bowl and mix to crumb stage, Add as much of the water as you can and work the mixture well. Knead by hand for a minute or so as you want to activate the gluten, We are using some liquid fat and more water than normal as the pastry does not need to be too short, we also want this pastry dough to have some good stretch after a short rest in the fridge and to be pretty watertight when baked. Rest the dough in the fridge while you make the filling. Shred the shrooms into a bowl. Open the jack, strain off the liquid and shred it up like the mushrooms, discard the seeds and thin slice the hard stalks with a knife, add these to the mix. Heat some oil in a 28cm pan and add the mix. Leave to sear over a high heat without turning. We want to sear the base and evaporate off some of the volume. Make the chicken seasoning mix; combine the onion powder, stock powder, yeast flakes, mushroom powder, chives, sage and water. Add these to the mushrooms once they have cooked a little. Put a lid on leave to steam/absorb for about 30 seconds. Mix the tapioca and water, add these to the pan and cook for about 30 seconds until the mixture is sticky. Remove from the heat. Scoop the mushroom mix out of the hot pan, spread evenly on to a cold plate to cool. Prepare the pastry; Shape in to an oblong and on a floured surface with a floured pin roll the dough north/south and east/west into a 46x31 cm oblong. Trim the edges and score into 6 pieces [keep the trimmings for patching]. Combine 75ml soy milk with a tsp of mustard and ½ tsp of tapioca flour. The mix will thicken slightly this is your “egg wash”. Brush the outside perimeters of each square with a little of this and place a 1/6th of the mix into each square. Draw the edges in to seal into a square pressing the folds together. Place the pies onto a baking tray. Brush with the mustard wash, sprinkle with cracked pepper and bake for 30 minutes @190 on the middle shelf of a preheated oven. Make the ketchup, add all ingredients to the blender and puree until velvet smooth. This makes surplus to requirements. The excess can be refrigerated and used for at least a week or two anywhere you would normally use ketchup. Serve the hand pies with a small ramekin of ketchup and a little slaw, kraut or some seasonal greens.