Need a showstopper main? This twist on the traditional French Canadian savory meat pie is sure to do the trick....and no one would guess that it's vegetarian let alone vegan! This is comfort food at it's best and can be made ahead of time, in fact it tastes even better the next day. Enjoy with salad, or a side of mashed potatoes, roasted veggies and mushroom gravy.
Rinse the millet in a fine mesh sieve under cold running water. Place in a medium sized saucepan with 2 1/2 cups of water and bring to a boil. Reduced heat to low and cover for 20-25 minutes until the water is absorbed.
In a large frying pan or saucepan, heat olive oil on medium-low heat. Add the onion and cook for 10-15 minutes until softened and slightly caramelized, stirring often. Increase heat to medium-high. Add the garlic, mushrooms and spices and cook for for 10 minutes, stirring often.
Add the wine to deglaze the pan. Add the tamari and 1 1/2 cups of the soup stock. Bring to a simmer. Whisk the flour and the remaining soup stock together to form a paste. While whisking the mushroom mixture, drizzle in the paste. Keep whisking until the gravy thickens and the flour is cooked, about 4-5 minutes. Turn off the heat. Fluff the millet and add to the pan, mixing well ensuring there's no clumps of millet. Transfer the mixture to a bowl and cover. Place in the refrigerator until cold.
Preheat oven to 375°F. Remove the pastry from the refrigerator and split into 2 pieces. Roll out one piece and fit into a 9-inch pie plate. Add the chilled filling. Roll out the second piece of chilled pastry and fit over the top. Trim the excess with a sharp knife, and seal and shape the crust as desired. Using the sharp knife, make a few slits in the pastry to ensure the steam can escape during baking. Brush the top gently with the plant-based milk. Bake for 45 minutes or until golden brown.