No-Meat Meat Pie

5 Reviews
100% would make this recipe again

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Preparation : 30 min Cooking : 45 min Standing : 5 min
480 calories/serving

Ingredients

33 button (white) mushrooms, finely chopped 460 g
2 1/4 cups chickpeas/garbanzo beans (canned), rinsed and drained 560 mL
2 onions, chopped 400 g
1 leeks, chopped 300 g
4 cloves garlic, chopped
3 tbsp canola oil 45 mL
1/4 cup white wine 65 mL
2 tbsp Dijon mustard 30 g
1/2 tsp ground cinnamon 2 g
1/2 tsp allspice powder 2 g
1 pinch nutmeg, ground
1 pinch salt 0.2 g
ground pepper to taste
2 servings Oil Pie Crust

Before you start

A blender or food processor will be very useful to chop the chickpeas.

Method

  1. Preheat the oven to 180°C/350°F. Place the rack in the lowest part of the oven.
  2. Using a food processor, chop the chickpeas. Set aside.
  3. Prepare the vegetables: Finely chop the mushrooms; chop the onions, leek, and garlic.
  4. In a saucepan, saut? the onion, leek, and garlic in the oil. Cook until softened, about 5 min. Add the mushrooms and sauté for 5 min. Add salt and pepper to taste. Add wine, mustard, and spices. Simmer until the wine has evaporated, about 3 min. Add chickpeas and mix well. Adjust the seasoning to taste then set aside.
  5. Roll out the pastry and line one or two 23 cm (9 in) pie dish. Add the filling. Cut slits into the second pastry and cover the filling. Tightly seal by pressing down the rim using your fingers or a fork.
  6. Cook in the oven for 45 min. Let cool for 5 min and serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

480

Fat

21 g

33 %

Saturated 1.6 g
+ Trans 0.5 g

10 %

Cholesterol

0 mg

Sodium

260 mg

11 %

Carbohydrate

61 g

20 %

Fibre

6 g

23 %

Sugars

3 g

Net Carbs

55 g

Protein

10 g

Vitamin A

0 %

Vitamin C

11 %

Calcium

10 %

Iron

28 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables 1 ½
Meat and Alternatives ½
Fats 4
More info
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5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beans/Legumes | Main courses/Entrées | High Iron | Bake | Christmas

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