And not so much. But, it totally worked! So much so, that when I went to take a picture for y'all... it was already gone. (see below)
It was that good.
What you need:
Filling: (adapted from cookbook #1 up there)
1 tsp. olive oil
1 Tbsp. butter
1 onion, diced
1/2 pound crimini mushrooms, chopped
3 cloves garlic, minced
1 1/2 tsp. dry sage
3 carrots, chopped
3 ribs celery, chopped
4 c. veggie broth
1 tsp. thyme
2 c. water, mixed with 3 Tbsp. flour
3/4 c. frozen peas
1 package "quorn" chicken pieces (this is my new favorite veggie "meat")In a large stockpot, cook the onions and garlic in the oil until the onions become translucent. Add the butter, mushrooms, celery, and carrots. Add the veggie broth and spices, and bring to a boil. Cook for about 10 minutes, until the carrots start to soften. (While this is cooking, throw together the crust below, and put in the freezer.) Add the flour/water mixture, and stir. Allow to thicken for 5-10 minutes, then add the quorn and the peas. Remove from heat.
Crust: (adapted from Pioneer Woman)
1 1/2 c. all-purpose flour
1/2 tsp. salt
3/4 c. vegetable shortening (or margarine, I think I did a mixture)
1/2 an egg (this is only slightly tricky... because I halved the recipe. Just crack and beat up an egg in a small bowl, and throw away half of it)
2 1/2 Tbsp (or 2 Tbsp + 1 1/2 tsp.) cold water
1 1/2 tsp. distilled white vinegar
Combine the flour and salt in a large bowl. Add the shortening and cut in with a pastry cutter (or two butter knives) until it looks like small pebbles. PW says that this should take 3 or 4 minutes. Add the 1/2 an egg, the water, and the vinegar. Stir it together until it's just combined, then put it into a large plastic ziploc bag. Get most of the dough down into a bottom corner. Then, slowly, roll it with a rolling pin, until it fills most of the bag. When it is about the same thickness, put it into the freezer for 10 minutes or so.
After the crust has firmed up a bit, take it out of the freezer. Take your baking pan, spray it with cooking spray, then fill it with the um... filling. Open the bag and carefully cut down the side of it. Peel off the bag, and drape the crust over the baking pan. If it doesn't fit, just do your best. Bake at 400* for 30 minutes, or until the crust is golden and the filling is bubbly! Enjoy!