>> source: https://wallflowerkitchen.com/creamy-leek-mushroom-pie-vegan/
>> servings: 4
>> time: 45 minutes

== Filling ==

Add @olive oil{1%tbsp} to a #large saucepan{} on medium heat. Fry @leeks{2%medium} trimmed and sliced into discs and @garlic{3%cloves} minced for ~{2%minutes} to soften.

Add @button mushrooms{500%g} sliced, @dried mixed herbs{1%tsp}, and season with salt and pepper. Stir for a minute, place the lid on top and cook for ~{8%minutes}.

== Sauce ==

Meanwhile, in a #small saucepan{}, melt @dairy-free butter{1%tbsp} on medium heat. Add @flour{2%tbsp} and stir until combined.

Slowly add in @dairy-free milk{350%ml}, a tablespoon at a time, whisking with a #whisk{} until you have a smooth thick mixture. Stir in @ground nutmeg{0.2%tsp} and season with salt and pepper.

Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.

== Assembly ==

Make sure @vegan puff pastry{1%roll} is at room temperature (if using frozen, leave at room temperature overnight). Preheat #oven{} to 200°C.

Add the leek and mushroom mixture to a #pie dish{} and top with the puff pastry, cutting off any excess around the edges.

Crimp the edges using a #fork{} and score a criss-cross pattern on top with a #sharp knife{}. Brush the top with @aquafaba{4%tbsp} (or dairy-free milk) using a #pastry brush{} to help it brown.

Bake for ~{25%minutes} until golden brown. Serve straight away.