Mushroom & Leek Pie

Serves: 4

You will need

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

For the sauce:

1 tbsp dairy-free butter
2 tbsp plain flour
350 ml dairy-free milk
1/8 tsp ground nutmeg
A pinch of salt and pepper
1 roll vegan puff pastry (or gluten-free, if needed)
4 tbsp dairy-free milk, for glazing



Directions

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 a little dairy-free milk and brush the top of the pie, to help it brown.

8 Cook for 25 minutes until golden brown. Serve straight away.

Recipe courtesy of Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.



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