16th May 2019

National Vegetarian Week

16th May 2019

As our pubs prepare to celebrate everything from plant to plate, the Windmill Mayfair is no exception. We caught up with the team at Mayfair’s most popular pie palace to find out exactly what’s in store.

 

Here at The Windmill we will be celebrating National Vegetarian Week by showcasing some of our favourite, nourishing veggie dishes all week. Join us in the week long extra’veg’anza and sample one of our veggie dishes for yourself – they really can’t be ‘beet’en!

They say you shouldn’t have a favourite child but we can’t help but have a favourite veggie dish. Our stand out, mouth-watering, resident Vegetarian Filo Pie is seriously not to be missed but just in case you can’t make it to us this week we are sharing our top secret and much heralded recipe so that you can enjoy one of our lip-smackingly good pies in the comfort of your own home – we just can’t promise it will be as good as Head Chefs Lukasz’s!

Ingredients 

Filo Pastry – 4 large sheets  * Garlic clove – 1 * Large onion  – 1 * Carrots (diced)- 120g * Red Pepper (diced) -1 * Celery – 1 * Butternut Squash (diced)- 125g * Lentil De Puy – 125g * Chickpeas – 125g * Vegan Feta – 50g * Chopped Tomatoes – 400g * Soy Sauce – 15ml * White Wine Vinegar- 5ml* Basil, Thyme, Bayleaf

Method:

  1. Preheat the oven to 200c or gas mark 6. Heat one tsb of oil in a large, wide based saucepan and add the onion, celery, butternut squash, red pepper and carrot on a medium heat and season. Cook for roughly 10 minutes or until soft. Stir in the garlic and cook for 1 minute and add the soy sauce and white wine vinegar.
  2. Stir in the lentils, chickpeas and chopped tomatoes adding half a cup of water if needed. Bring to a simmer and add a pinch of basil, thyme and one bay leaf.
  3. Take a filo pastry sheet, brush with oil and spoon in 1⁄4 of the pie mixture, placing feta cheese on top and begin folding the pastry into the centre to ensure the mixture is covered creating an enclosed pie. Repeat until you have made four pies.
  4. If you would like a beautifully crisp base brush the bottom of the pies with oil and fry for one minute before popping into the oven for 20 minutes, then serve piping hot with a tomato heritage salad or homemade sweet potato wedges!

To find out more about National Vegetarian week at The Windmill, to book a table or enquire about their upcoming events, click on the link below.