Vegan Pie With Creamy Leeks and Mushrooms

Ingredients:

  • 1 tbsp olive oil

  • 2 medium leeks, trimmed and sliced into discs

  • 3 cloves garlic, minced

  • 500 g button mushrooms, sliced

  • 1 tsp dried mixed herbs

  • A pinch of salt and pepper

FOR THE SAUCE

  • 1 tbsp dairy-free butter

  • 2 tbsp flour

  • 350 ml dairy-free milk

  • ⅛ tsp ground nutmeg

  • A pinch of salt and pepper

FOR THE PASTRY

  • 1 roll vegan puff pastry

  • 4 tbsp aquafaba (liquid from a tin chickpeas or other legume), or just 4 tbsp dairy-free milk, for glazing

Instructions:

  • Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.

  • Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes

  • 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

  • Combine the cooked leeks and mushrooms with the sauce and leave to cool completely

  • Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.

  • Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.

  • 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.

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