Ingredients – 4 Persons

Ingredients

  • 2 medium leeks, trimmed and sliced
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 500 g button mushrooms, sliced
  • 1 tsp dried mixed herbs
  • A pinch of salt and pepper

Sauce

  • 1 tbsp dairy-free butter
  • 2 tbsp flour
  • 350 ml dairy-free milk
  • ⅛ tsp ground nutmeg
  • A pinch of salt and pepper

Pastry

  • 1 roll Wellside Foods vegan puff pastry
  • 4 tbsp aquafaba (liquid from a tin chickpeas or other legume), or 4 tbsp dairy-free milk, for glazing

A creamy mixture of leeks and mushrooms, with herbs, with a crisp puff pastry topping. This pie will impress vegans, vegetarians and omnivores alike, and makes a delicious and easy Sunday lunch alternative.

You wouldn’t believe that this recipe is dairy-free; it’s soo delicious and one of our favourites!

The sauce is very creamy, and has an authentic homey taste when you combine it with the mixed herbs.

This is a bit of a cheat’s pie, as the puff pastry topping is from our frozen range, so it’s dead easy to make and looks amazing.

To glaze the pastry and give it a lovely golden colour, we highly recommend a drop of aquafaba (the liquid from a tin of chickpeas) which also acts as the “glue” to keep the pastry lid in place. You could also use a drop of unsweetened dairy-free milk to brush the top with before baking too.

Serve it with some balsamic roast or new potatoes and some seasonal veggies for a yummy offering.

Credit: wallflower kitchen 

We used our Wellside Foods vegan puff pastry from our frozen range, available direct to wholesalers and businesses direct.  Going big? Grab our 2kg vegan puff pastry instead.

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Method

Method

  1. 1. Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.
  2. 2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes
  3. 3. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper
  4. 4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely
  5. 5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
  6. 6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
  7. 7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in the aquafaba (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.