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. Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.
- 2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes
- 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. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely
- 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. 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. 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.
