Creamy Leek & Mushroom Pie
A rich and comforting vegan pie featuring a creamy blend of sautéed leeks and hearty mushrooms. Encased in a perfectly crisp, golden puff pastry lid, this savory dish is flavored with aromatic herbs and a touch of nutmeg, making it a satisfying centerpiece for a Sunday lunch or holiday feast.
Instructions
- 1
Heat olive oil (1 tbsp) in a large saucepan and fry leeks (2) with garlic cloves (3 clove) for 2 minutes until softened.
- 2
Stir in button mushrooms (500 g), dried mixed herbs (1 tsp), and salt pepper (1 pinch). Cover and cook for 8 minutes.
- 3
In a small saucepan, melt non dairy butter (1 tbsp). Whisk in all purpose flour (2 tbsp), then gradually add dairy free milk (350 ml) until thickened.
- 4
Season the sauce with nutmeg ground (0.125 tsp) and salt pepper (1 pinch). Mix the filling with the sauce and allow to cool completely.
- 5
Preheat oven to 200C. Transfer filling to a pie dish and top with puff pastry (1). Crimp the edges and score the top.
- 6
Brush the pastry with aquafaba (4 tbsp) and bake for 25 minutes until golden brown.
Nutrition Facts
Per portion