Mushroom & leek pie

Mushroom & leek pie
Serves: 4
  • 1 tbsp olive oil
  • 2 medium leeks, trimmed and sliced
  • 3 cloves garlic, minced
  • 500g button mushrooms
  • 1 tsp dried mixed herbs
  • pinch of salt and pepper
  • For the sauce:
  • 1 tbsp dairy-free butter
  • 2 tbsp plain flour
  • 350ml dairy-free milk
  • ⅛ tsp ground nutmeg
  • salt and pepper
  • 1 roll vegan puff pastry
  • 2 tbsp dairy-free milk for glazing
  1. Put the olive oil in a large saucepan on a medium heat, add the leeks and garlic and soften for 2 mins.
  2. Add the mushrooms, herbs, salt and pepper and stir for 1 min.
  3. Cover with a lid and cook for 8 mins.
  4. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat.
  5. Add the flour and stir until combined.
  6. Slowly add the milk, 1 tbsp at a time and whisk until you have a smooth thick mixture.
  7. Stir in the nutmeg and season with salt and pepper.
  8. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.
  9. Preheat your oven to 200C/Gas 6.
  10. Put the leek and mushroom mixture in a pie dish, roll out pastry and top the dish, cutting off any excess pastry around the edges.
  11. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife.
  12. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie to help it brown.
  13. Cook for 25 mins until golden brown.
  14. Serve immediately.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.