savoury

Creamy Leek Mushroom Pie

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

Ingredients

• 1 tbsp olive oil
• 2 medium leeks
• 3 cloves garlic
• 500 g button mushrooms
• 1 tsp dried mixed herbs
• 1 tbsp dairy-free butter
• 2 tbsp flour
• 350 ml dairy-free milk
• 0.2 tsp ground nutmeg
• 1 roll vegan puff pastry
• 4 tbsp aquafaba

Cookware

• large saucepan
• small saucepan
• whisk
• oven
• pie dish
• fork
• sharp knife
• pastry brush

Method

Filling

1. Add olive oil to a large saucepan on medium heat. Fry leeks trimmed and sliced into discs and garlic minced for 2 minutes to soften.
2. Add button mushrooms sliced, dried mixed herbs, and season with salt and pepper. Stir for a minute, place the lid on top and cook for 8 minutes.

Sauce

1. Meanwhile, in a small saucepan, melt dairy-free butter on medium heat. Add flour and stir until combined.
2. Slowly add in dairy-free milk, a tablespoon at a time, whisking with a whisk until you have a smooth thick mixture. Stir in ground nutmeg and season with salt and pepper.
3. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.

Assembly

1. Make sure vegan puff pastry is at room temperature (if using frozen, leave at room temperature overnight). Preheat oven to 200°C.
2. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess around the edges.
3. Crimp the edges using a fork and score a criss-cross pattern on top with a sharp knife. Brush the top with aquafaba (or dairy-free milk) using a pastry brush to help it brown.
4. Bake for 25 minutes until golden brown. Serve straight away.