Name: Creamy Leek & Mushroom Pie
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: british
Ingredients: 1 tbsp olive oil (for sautéing); 2 null leeks (medium, trimmed and sliced); 3 clove garlic cloves (minced); 500 g button mushrooms (sliced); 1 tsp dried mixed herbs (herb blend); 1 pinch salt pepper (to taste); 1 tbsp non dairy butter (vegan butter); 2 tbsp all purpose flour (plain flour); 350 ml dairy free milk (unsweetened); 0.125 tsp nutmeg ground (pinch); 1 null puff pastry (vegan-friendly roll); 4 tbsp aquafaba (for glazing)

Instructions

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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.