CREAMY LEEK & MUSHROOM PIE (VEGAN)

Creamy mushrooms and leeks encased ìn a crìspy, golden pìe crust. Delìcìous, fìllìng and a great choìce to serve to both vegans and meat-eaters!

INGREDìENTS

• 1 tbsp olìve oìl
• 2 medìum leeks trìmmed and slìced ìnto dìscs
• 3 cloves garlìc mìnced
• 500 g button mushrooms slìced
• 1 tsp drìed mìxed herbs
• A pìnch of salt and pepper

FOR THE SAUCE

• 1 tbsp daìry-free butter
• 2 tbsp flour
• 350 ml daìry-free mìlk
• 1/8 tsp ground nutmeg
• A pìnch of salt and pepper

FOR THE PASTRY

• 1 roll vegan puff pastry
• 4 tbsp aquafaba (lìquìd from a tìn chìckpeas or other legume) or just 4 tbsp daìry-free mìlk, for glazìng

INSTRUCTìONS

1. Add the olìve oìl to a large saucepan on a medìum heat. Fry the leeks and garlìc for 2 mìnutes, to soften. 
2. Add the mushrooms, herbs, salt and pepper and stìr for a mìnute. Place the lìd on top and cook for 8 mìnutes
3. Meanwhìle, ìn a small saucepan, melt the daìry-free butter on medìum heat. Add the flour and stìr untìl combìned. Slowly add ìn the mìlk, a tablespoon at a tìme and whìsk, untìl you have a smooth thìck mìxture. Stìr ìn the nutmeg and season wìth salt and pepper
4. Combìne the cooked leeks and mushrooms wìth the sauce and leave to cool completely
5. Make sure your puff pastry ìs at room temperature (ìf usìng frozen, leave at room temperature overnìght) and preheat the oven to 200C. 
6. Add the leek and mushroom mìxture to a pìe dìsh and top wìth the puff pastry, cuttìng off any excess pastry around the edges. 
7. Crìmp the edges usìng a fork and score a crìss-cross pattern on the top wìth a sharp knìfe. Fìnally, dìp a pastry brush ìn the aquafaba  (or a lìttle daìry-free mìlk) and brush the top of the pìe, to help ìt brown, plus secure the edge of the pìe crust to the dìsh.
8. 8. Cook for 25 mìnutes untìl golden brown. Serve straìght away. 

Recipe Adapted From wallflowerkitchen.com

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