Fable Recipe – “Steak” and Pea Pies

Fable Recipe – “Steak” and Pea Pies

I made these delicious pies using the new Fable Plant Based Braised Beef product available at Woolworths. I’ve made pies before, but these are the best so far. The “steak” is so realistic in texture and the flavour is great too. Check out this Fable recipe below. Fable Braised "beef"

Fable is the latest plant based meat substitute that everyone is raving about. I’ll post a review of it soon. I have no doubt I’ll create another Fable recipe or two in the coming months as it’s such a versatile product.

What’s with the pies?

It seems that whenever I do a post about pies, I get a lot of people checking it out. So I’ve been wanting to add to my pie recipe collection for a while. What better time than on a cold winter day in Melbourne? And with this great new product on the market, it was destined to happen. I hope this Fable recipe doesn’t disappoint!

Creating Depth

To get a rich gravy that’s deep in flavour, you have to brown the onions and the Fable beef so that they are quite caramelised. This, and the reduction of the vegetable stock, give the gravy a deep rich flavour and amazing colour.

Fable Steak and Pea Pies

You can play with the herbs you use but I’ve gone with Thyme and Bay Leaves. This can also contribute to the depth of flavour. We aren’t using animal products so we need to pack the flavour in in other ways.

With the right amount of caramelisation, reduction and LOVE… you end up with a beautifully rich and glossy gravy… like this…

Fable Steak and Pea Pies

Cool it, bro!

I’ve been playing with a couple of pie recipes to try and get a crispier bottom. It turns out that blind baking the base helps, but one of the most important things is to cool your mixture completely before assembling the pie. This Fable recipe should be cooled at least to room temperature, or if you’re feeling more patient, make it the day before and chill it in the fridge.

Blind baking is easier than I thought it’d be, too. I didn’t have the proper little weights, which resemble marbles, so I used some rice. The bases did puff up in spots, but it was good enough. Make sure your paper is big enough that you can lift the rice out easily once they are blind baked!

Fable Steak and Pea Pies

Why buy a pie? When you can make a pie!

I mean, that’s kinda a silly question. I don’t often have 2 hours spare to make my own pies. But when I do, it’s so worth it. This Fable recipe is definitely going to become a staple at my place.

Look at the glossiness of the gravy in the filling. And yes, it tastes as good as it looks, I promise. I didn’t even want to put the tops on these bad boys, and maybe next time I won’t. Open top pie? Why not!


The Finished Product

After having their tops put on and baking in the oven for around half an hour, these pies are so crunchy on the outside and delicious on the inside. This Fable recipe isn’t too pretentious that it doesn’t get better with a good dollop of tomato sauce (ketchup) either. Go for gold and enjoy!

  • Healthy home made pies
  • Vegan
  • Plant Based
  • Uses Fable plant based braised beef
  • Crispy pastry outside
  • Succulent “beefy” inside
  • Perfect for a winter day

I’d love to hear what you think. Leave a comment below.

Fable Steak and Pea Pies

Fable Steak and Pea Pie
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5 from 1 vote

Fable Steak & Pea Pies

These vegan steak and pea pies use the newish Fable plant based meat product from Heston Blumenthal. The filling is rich and delicious and encased in crusty pastry. Perfect for a winter's day lunch. A Fable recipe, the first of many.
Course Lunch, Snack
Cuisine Australian
Keyword Baking, Fable, Pastry, Pies
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 4 Pies
Calories 600kcal
Author Andrew Baietta
Cost $15

Equipment

  • Individual pie moulds. If you don't have these you could use a large muffin tin.

Ingredients

  • 1 tbsp Olive Oil
  • 1 Brown Onion, peeled and diced
  • 1/2 tsp Celery Salt
  • 1 tsp Deliciou Garlic Lovers Seasonig Or Garlic Powder or Fresh Garlic
  • 1/4 tsp Salt Flakes
  • 4 sprigs Thyme
  • 2 Bay Leaves
  • 500 ml Vegetable Stock
  • 1.5 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce I use Spring Gully, it's vegan.
  • 1 tbsp Barbeque Sauce
  • 1/2 tsp Cracked Pepper
  • 1/2 tsp Liquid Smoke Optional. You could add some smoked paprika instead if you don't have this.
  • 2 sheets Frozen Shortcut Pastry
  • 1 cup Frozen Peas
  • 2 sheets Frozen Puff Pastry
  • 3 tbsp Aquafaba The juice from a can of chickpeas
  • 250 g Fable Vegan Braised Beef Or another braised beef substitute

Instructions

  • Heat the oil in a medium heavy based pot over medium high heat and then add the onion, stirring occasionally for a couple of minutes.
  • Add the Garlic Lovers seasoning and Celery Salt and stir, allowing the onions to cook and absorb the flavours of the seasonings. Cook until onions are browned as that will help with the richness of the gravy.
  • Once browned, add the fresh herbs and the salt flakes and stir. Allow to cook for another 1 or 2 minutes.
  • Add the Fable steak chunks and cook stirring occasionally for around 5 minutes. You want them to get nice and brown without burning. Break the larger chunks up with your wooden spoon. The edges should be deep in colour and a little bit crispy.
  • Add the Stock, Tomato Paste, Worcestershire Sauce, Barbeque Cause and Liquid Smoke. Bring to the boil and then reduce to medium heat. Allow to simmer and reduce. You want it to still be moist but most of the liquid should have reduced down. See the image above for what you're lookign to achieve. Once it's reduced, turn the heat off and allow the filling to cool.
  • Whilst the filling is cooking, preheat the oven to 180 degres and remove your pastry sheets from the freezer to thaw.
  • Using one of the moulds as a guide, cut out 4 circles of shortcut pastry slightly bigger than the mould. You should get 4 rounds out of 2 sheets of shortcut.
  • Place the pastry into the mould and press down with yoru fingers so. Allow it to overhang the lip slightly. If you've cut the rounds too big and they hang over a lot, just trim them with a sharp knife.
  • Lay a piece of baking paper inside each pastry base and then fill with pastry weights or dried rice. This will help with the blind baking.
  • Place all 4 pie bases on a baking sheet and cook for around 20 minutes and then remove from the oven. Use the sheets of baking paper to lift the weights out of the moulds, then place the bases back in the oven for another 4 or 5 minutes to brown and dry out a little.
  • By now your filling should have reduced right down and should be cool. If it's not cool, allow it to cool so that the base of your pie doesn't get soggy. Stir the frozen peas through at this point.
  • Fill your bases with the filling which should mound up in the middle. Use a spoon to press it into the base.
  • Use a spare mould to cut the tops from the sheets of puff pastry. Again, slightly larger than the mould itself.
  • Brush some aquafaba on the edges of your bases and then place the puff pastry top onto the pie. Press down on the edges so that you seal the pie. Don't be scared to use a bit of pressure here.
  • Brush the top of each pie with Aquafaba, sprinkle with a little sea salt flakes and then cook in the 180 oven for 30 minutes or until golden brown. If after 30 mintues they aren't browning as much as you'd like, turn the oven up and switch to grill mode. Keep an eye on it though, this will make them brown quickly and they can easily burn.
  • Serve piping hot with tomato sauce or ketchup.

Nutrition

Calories: 600kcal | Carbohydrates: 65g | Protein: 14g | Fat: 31g | Saturated Fat: 18g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 791mg | Fiber: 11g | Sugar: 5g


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