Mushrooms and leeks in a creamy sauce encased in a golden crisp pastry – what’s not to love? And even better, as it’s made with plant butter and diary-free milk, it’s the perfect recipe to serve to both vegans and non-vegans.
Mushroom & leek pie
Equipment
- Large saucepan
- Small saucepan
- Pie dish
Ingredients
- 1 tbsp olive oil
- 2 medium leeks trimmed and sliced into discs
- 3 cloves of garlic minced
- 500 g button mushrooms
- 1 tsp dried mixed herbs
- 1 roll vegan puff pastry
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
Method
- Add the olive oil to a large saucepan on medium heat. Fry the leeks and garlic for 2 minutes.
- 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.
Nutrition
Recipe courtesy of The Vegan Society
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Last update on 2024-02-09 / Affiliate links / Images from Amazon Product Advertising API
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