Aussie Meat(less) Pie


A hearty mushroom, tofu, and wine filling is enclosed in a buttery, crisp crust in chef Dan Churchill's umami-packed pie that is sure to satisfy everyone around your table. Tofu is crumbled and cooked along with the mushrooms, adding protein and meaty texture. The filling and crust can be made one day ahead and kept refrigerated, then assembled and baked just before serving.

Aussie Meat(less) Pie
Photo: Emily Kordovich
Active Time:
1 hrs
Total Time:
1 hrs 45 mins
6 to 8 servings


For the pastry

  • 3 ½ cups (500 grams) all-purpose flour

  • 9 ounces (1 cup plus 2 tablespoons) very cold butter, cut into ½-inch cubes

  • 1 teaspoon kosher salt

  • ½ cup (or more) cold water

For the filling

  • 1 garlic clove

  • 1 teaspoon kosher salt, plus more to make garlic paste

  • 3 tablespoons olive oil

  • 1 onion, finely chopped

  • 1 ½ pounds fresh mushrooms, such as king oyster, crimini, shimeji, and stemmed shiitake, sliced or coarsely chopped (about 10 cups)

  • 8 ounces broccoli, chopped (about 2 1/2 cups)

  • 8 ounces firm tofu, coarsely crumbled

  • 2 tablespoons tomato paste

  • 1 teaspoon Worcestershire sauce

  • ¾ cup vegetable stock

  • 2 bay leaves

  • 1 cup (about) red wine

  • 1 tablespoon flour

  • 1 large egg, whisked (for egg wash)


Make pastry

  1. In a food processor, pulse flour, butter, and salt until mixture resembles breadcrumbs. Gradually add 1/2 cup cold water. Pulse until dough comes together, adding another 1 to 2 tablespoons of water if too dry. Transfer to a work surface and knead a few times, just enough for dough to come together. Divide dough in half, form into balls, flatten into disks, and wrap separately in plastic wrap. Refrigerate for at least 20 minutes and up to 2 days.

Make filling

  1. Mash garlic on cutting board with broad side of a chef's knife. Sprinkle with salt, and rub the salt into the garlic with knife, forming a paste. In a large Dutch oven or other heavy pot, heat oil over medium-high heat. Add onion and garlic paste and cook, stirring often, until soft and beginning to turn golden, 3 to 4 minutes. Add mushrooms, broccoli, and tofu. Cook, stirring occasionally, until mushrooms and broccoli are soft and liquid released has evaporated, about 10 minutes.

  2. Stir in tomato paste and Worcestershire. Add stock and bay leaves. Stir in wine and 1 teaspoon salt. Sprinkle flour over and stir to incorporate, adding a splash more wine if desired. Let filling simmer uncovered, stirring occasionally, until sauce is thick and mixture is almost dry, 10 to 15 minutes. Let filling cool completely, stirring occasionally. For faster cooling time, filling can be transferred to a plate and refrigerated until cold.

  3. Preheat oven to 400°F. On a lightly floured surface, roll out one dough disk to a 12-inch round. Transfer pie dough to a 9-inch deep-dish pie plate, and gently press onto bottom and sides of pan, leaving a 1-inch overhang. Add cold filling to pie dish. On a lightly floured surface, roll out second dough disk into a 12-inch round. Place on top of filling in pie dish. Using a knife or kitchen scissors, trim crust to a 1-inch overhang. Tuck the edges under edge of dish. Crimp edges to seal. Using a sharp knife, slash a few vents in top crust to allow for steam to escape. Brush top with egg wash. Place pie on a rimmed baking sheet and bake until top is golden brown and filling is bubbling, 55 to 60 minutes.

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