This simple pie is an excellent winter night meal.
Makes two small pot pies.
Start by making the pasty. Combine the water and vinegar in a cup and put in the freezer to chill. Measure out the flour and margarine and put in a food processor with the salt. Pulse until the mixture resembles coarse breadcrumbs. Pour in the water and vinegar slowly and blend until it comes together as a pastry.
Tip out the pastry onto the bench and press together into a ball, wrap in cling wrap and put into the fridge until it is needed.
Cut the potato into small chunks, add to saucepan of water and boil until soft. Cut the carrot and other vegetables into small pieces and add them to the potatoes when they are almost done. Drain the vegetables and set aside.
Cut the leek into fine slices. In a medium hot fry pan saute the leek with a little oil. When the leeks are soft add the wine, thyme and porcini mushrooms. When the wine has cooked off a little stir through the flour and then add the soy milk. Mix in the vegetables and season with salt and pepper.
Turn on the oven to preheat to 180C / 360F.
Divide the pasty into three. Roll out two of the pieces into large enough discs to fill your dishes. Fill each dish with half the vegetable mixture. Divide the remaining piece of dough in half. Roll each piece into discs to fit the top of the pies. Press the tops firmly onto the bases with a form. Slice some air holes into the top of the pies.
Bake the pies in the oven for 30 minutes. Remove them from the oven and brush the tops with a little oil. Return to the oven for ten minutes. Remove and serve warm.