CREAMY LEEK & MUSHROOM PIE (VEGAN) RECIPE
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!
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
- 1 tbsp dairy-free butter
- 2 tbsp flour
- 350 ml dairy-free milk
- 1/8 tsp ground nutmeg
- A pinch of salt and pepper
- 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
- 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.
Recipe Adapted : CREAMY LEEK & MUSHROOM PIE (VEGAN) @ wallflowerkitchen
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