Slow cooked Quorn pie

I love the ease of a slow cooker meal but I’m not a big fan of runny sauces (which is what I often end up with when I cook this way!). I’ve got a split pot slow cooker and usually cook a meat meal on one side and a veggie alternative for me on the other.

What I’ve found is that while the meat juices make for a thin sauce, the liquid on my non-meat side reduces down to produce a lovely thick one – I actually added the cream in this recipe to loosen it up a bit.

Because I cooked this alongside a meat meal I cooked the passata for six hours in total. I’ve given a three-hour cooking time here because that is how long the Quorn needs, and because the sauce had thickened nicely by three hours in when I made it. If you like an extra thick sauce cook the liquid for an hour before adding the quorn.

This can, of course, be made as a meat meal – replace the quorn with chicken and cook on low for six hours. To thicken the sauce mix 1 tbsp flour with some of the sauce and add the mixture to the meal for the last half hour of cooking.

I’ve called this a pie because I dished it up with a pastry topping but it would taste amazing with pasta and garlic bread too, maybe with some grated cheese on the top.

Ingredients

Serves 4

• 4 x Quorn fillets
• 1 onion
• 1 red/orange pepper
• 2 cloves garlic
• 1 x 500g carton passata
• 1 & 1/2 vegetable stock cubes
• 1 tsp English mustard
• 4 x tbsp (60ml) double cream
• 1 pack ready rolled puff pastry

Method

1. Slice the onion as pepper and crush the garlic, then place them in the bottom of the slow cooker. Add the Quorn fillets on top.
2. Mix the stock cubes with a little boiling water (around 50ml), then add the passata and mustard and mix together.
   

   

   
3. Add the passata mixture to the slow cooker and cook on low for three hours.
4. Half an hour before the end of the cooking time take the pastry out of the fridge and heat your oven to °180°C.
5. Unroll the pastry (keep it on the greaseproof paper provided in the packet) onto a large baking tray and cook for 20 minutes.
6. At the end of the cooking time remove the Quorn fillets (you could chop them to serve, although I didn’t bother) and stir the cream into the sauce.
7. Dish out the sauce, then the Quorn. Cut the cooked pasty and place on top of the pie mixture.
8. Serve with your favourite vegetables.

Equipment needed to make this meal*:

I’ve linked this recipe up to:

Baking Queen 74’s January slow cooked challenge

 

*This image contains a link that will take you to Amazon.com. I am a participant in Amazon Services LLC Associates Programme.  This means that if you make a purchase from Amazon after clicking on this link I may make a commission which contributes towards the running of this site.