1 1/2 cup all-purpose flour
2 tbs arrowroot flour
1 tsp salt
1 tsp pepper
1/4 cup red onion, chopped finely
1 cup shredded potatoes
1 1/2 cup almond milk
For the mushrooms:
8 oz. button mushrooms, thick sliced
1/4 red onion, sliced
1 tbs olive oil
1/3 cup vegan Irish-style beer (I used Killian's Irish Red)
2 tbs Ah Bisto onion granules
salt and pepper to taste
Preheat your oven to 375.
In a small baking dish, combine mushrooms, onion and olive oil. Mix together. Add Irish beer and Ah Bisto granules, and mix together to combine. Salt and pepper according to your taste preferences. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes.
While your mushrooms are in the oven, combine all of the boxty ingredients in a stand mixer or large bowl and mix on medium for at least 1 minute. This mixture will be very thin, but not watery. If it's watery, add in a little flour. If it's thick, add in more almond milk.
Preheat a skillet on medium heat for about 4-5 minutes. Spray nonstick spray on the bottom of the pan. With a 1/2 cup measure, pour the mix into the pan and spread with the flat of a spoon or spatula until thin. Allow to cook on that side until the white, raw batter has cooked through and is a little transparent. Flip and cook for about 3 or 4 more minutes, or until golden brown. This batter makes about 6 or 7 boxty.
When the mushrooms are done, scoop a generous amount onto 1/2 of the boxty then fold over, enveloping the filling.
Some other really great fillings are: mushy peas and carrots, this Cornish pasty filling, cabbage, roasted potatoes, spinach dip, curried vegetables, etc.