150g pack of marinated tofu
300g/10oz mushrooms
15g/half an ounce butter
1 tbsp olive oil
1 clove garlic, peeled and crushed
2tbsp plain flour
150ml/ quarter pint brown ale
150ml/ quarter pint vegetable stock
1tbsp fresh parsley, chopped
salt and pepper
250g/ 9oz ready made puff pastry
Heat oven to 200˚C/ Gas Mark 6
Slice the onions and mushrooms.
Heat the oil and butter in a large pan and fry the onions and garlic until soft.
Add the mushrooms and cook until they change colour and begin to soften.
Add the marinated tofu and mix well.
Sprinkle over the flour and cook, stirring, until all the flour is mixed in and any juices that have collected are absorbed.
Add a little of the ale and stir well to mix. (It will thicken quickly at this point). Continue adding the ale a little at a time until it is all incorporated.
Add stock.
Simmer gently for about 5 minutes.
Remove from the heat. Add the parsley and season to taste.
Pour into a pie dish and set to one side to cool a little.
Put the pastry on top of the dish and slash with a sharp knife.
Bake for 25-30 minutes.
