February 4, 2019
Serves 4
Ingredients
1 tbsp olive oil
2 medium leeks, trimmed and sliced into discs
3 cloves garlic, minced
500g button mushrooms
1 tsp dried mixed herbs
A pinch of salt and pepper
For the sauce:
1 tbsp vegan margarine
2 tbsp plain flour
350ml dairy-free milk
1/8 tsp ground nutmeg
A pinch of salt and pepper
1 roll vegan puff pastry (or gluten-free, if needed)
4 tbsp dairy-free milk, for glazing
Method
• Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for two minutes to soften
• Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for eight minutes
• Meanwhile, in a small saucepan, melt the vegan margarine 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
The Vegan Society
www.vegansociety.com