Creamy Leek Mushroom Vegan Pie Recipes

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CREAMY LEEK & MUSHROOM VEGAN PIE



Creamy Leek & Mushroom Vegan Pie image

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!

Provided by Aimee

Categories     Pies

Time 45m

Number Of Ingredients 13

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
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 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

Steps:

  • 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.
  • 8. Cook for 25 minutes until golden brown. Serve straight away.

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