Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters!
Serves: 4
Cook time: 35 minutes
Total time: 45 minutes
• 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 butter (dairy-free if vegan)
• Salt and pepper to taste
• Cream or soy yoghurt, to serve (dairy-free if vegan)
• 2 tbsp plain flour
• 350 ml milk (dairy-free if vegan)
• 1/8 tsp ground nutmeg
• A pinch of salt and pepper
• 1 roll vegan puff pastry (or gluten-free, if needed)
• 4 tbsp milk, for glazing (dairy-free if vegan)
PREPARATION
- 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 a little dairy-free milk and brush the top of the pie, to help it brown.
- Cook for 25 minutes until golden brown. Serve straight away.