Preparation:

For the stuffing :

Fry the shallot in a little olive oil.

Deglaze with alcohol (Armagnac or cognac), then add the garlic, crumbled tofu and sliced mushrooms, and reduce.

Add the water, mushroom powder, salt, pepper and herbs and simmer and reduce for a few minutes.

Add the soy cream and the crushed chestnuts.

Simmer for a few more minutes to coat well with the cream. The mixture should be smooth but not too liquid.

Set aside and allow to cool.

For the pie:

Spread the pastry in a pie dish with a removable bottom and line the bottom with the thinly sliced potatoes.

Arrange the Bonne Foi en noisettes and add the mushroom stuffing.

Cover with the second dough and seal the edges.

Decorate with any leftover dough or draw designs on the dough before brushing with a mixture of soybean oil and cream with a brush.

Bake in the oven for 35 minutes at 180°C, keeping an eye on the colouring.

For La Bonne Foi sauce:

Mix 100g of La Bonne Foi with 10cl of soy sauce, 1 tablespoon of mushroom powder and 5cl of white wine.

Bring to the boil on the stove.

Add ½ teaspoon of thyme and set aside.

If you want a thicker sauce, you can add a teaspoon of cornstarch diluted in 10cl of water.

Serve with rice or roasted vegetables topped with L'Instant Cru's La Bonne Foi sauce.

Ideal for special occasions or simply to treat yourself, this gourmet pie with its creamy sauce is a delight!