Probably there isn’t such a practical, simpler way of making a home-made pie, filled with the protein of sweet peas at a fraction of the cost and calories of store-bought or street food versions. It takes 5 minutes to prepare the short-crust pastry, even less to fill it with slices of onion and tinned mushy peas … and while it bubbles away in the oven, a home-made onion gravy completes the dish. A must-try which brings plant-based goodness to the table and makes the ideal food to portion out and freeze away for those busy days when there is no time for cooking on the agenda.
For the short crust pastry: For the filling: For the onion gravy: 1. Simply prepare the shortcrust pastry by sifting the flour into a large bowl. Add the small cubes of margarine or plant butter, and mix well until the fat resembles peas in size. Add a pinch of salt and 1 cup of cold water and start kneading the dough with your hands until a ball forms, it shouldn't take much. It's important that you don't transfer the heat of your hands into the dough, so that the fat remains firm for a crispier result. Alternatively you can place all the ingredients in a mixer. Cover the dough and place in the fridge for at least 30mins to firm up. 2. meanwhile slice 1 medium onion into uniform round slices, these will be placed onto the base of the pie. 3. choose your dish for the pie. I had a 26cm diameter metal pie pan, which I lined with baking paper to avoid adding fat for the pastry not to stick. 4. Once the pastry has rested in the fridge, cut the ball into 3/4 and 1/4. The three quarters will be used for the base, while the remaining pastry will serve to cover the pie. Using a rolling pin, roll out the larger piece into a round disc shape, enough to cover the entire pie pan, leaving it quite thick around 0.7cm so that the base does not break once filled. Line the base of the pastry with the raw onion slices. 5. open 2 tins of Batchelors mushy peas and place the peas in a pot. Season with salt and pepper (if you think it's needed), and add in a generous helping of chopped mint leaves. 6. layer the mushy peas over the sliced onions in the pan 7. roll out the remaining pastry - slightly thinner and cover the pea filling. Make both pastry discs meet and pinch together well. 8. with the remaining pastry I made a pleat and used it to decorate the edge of the pie. 9. make slits in the pastry to allow steam to come out before transferring into a 180 degrees hot oven. 10. cook for around 30mins or until the pastry is golden in colour 11. while the pie is cooking, prepare the onion gravy by sautéing 2 sliced onions in sunflower oil and when translucent add the balsamic vinegar, sugar and hot water and allow to simmer gently over a very low flame. Season with salt and pepper if you like, and add the slurry to thicken the sauce and turn it into a thick gravy. 12. allow the pie to rest at room temperature for 10mins before slicing and serving on individual plates. 13. pour onion gravy over each slice, or place in individual bowls 14. ENJOY! 
Ingredients
400g plain flour
150g margarine or plant-based butter (cold and firm)
1 cup cold water + extra if required
pinch of salt
2 tins Batchelors Mushy Peas
1 medium onion, sliced in rounds
fresh mint leaves
salt and pepper to taste
2 medium onions, sliced
2 tbsp sunflower oil
1 teaspoon sugar
slurry (cornstarch mixed with water to thicken the sauce)
splash of balsamic vinegar
1 cup hot waterInstructions
