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Creamy Leek & Mushroom Pie


There aren't many things that I truly miss since becoming vegan but a decent pie is definitely one of them, especially with the state of the weather we've had recently. So really you can thank the weather for this one, that and the leeks we still have in the garden.

I've used a mixture of fresh thyme, sage and rosemary, but any of these on their own would be delicious.

I like to scale up with this recipe as the pies freeze well and make for a few easy dinner options. The filling also works well as a pasta sauce so you can mix it up a bit depending on your mood.

I will get around to posting my pastry recipe but for this I opted for the quick option and bought Jus-Roll pre rolled sheets. Not all their products are vegan but they do have a good selection.

I served these with maple and mustard roasted carrots as the crop that I planted in the poly tunnel at the end of the Summer were just about ready. Recipe here.

RECIPE: Makes 6 small pies (I use 16cm pie dishes)

INGREDIENTS

  • 500g mushrooms (I used chestnut), finely chopped

  • 400g leeks, finely chopped

  • 5 cloves garlic, finely chopped

  • 2 onions, finely chopped

  • 2 tbsp white miso paste

  • 2 tbsp nutritional yeast

  • 15 twists of pepper

  • 1 tbsp fresh herbs (I used a mix of sage, thyme and rosemary), finely chopped

  • 300ml any dairy free milk (I use Oatly)

  • 50ml olive oil

  • x3 packets of Jus-Roll puff pastry

OPTIONAL EXTRAS

  • 160ml can coconut cream

  • 80g vegan parmesan, finely grated

METHOD

  • Preheat oven to 180°c

  • In a large pan, cook onions on a medium heat for 5-7 minutes

  • Add garlic and cook for another 5 minutes

  • Add mushrooms and cook for another 5 minutes

  • Add leeks and herbs and cook for another 5 minutes

  • Add miso paste, nutritional yeast and pepper and give it a really good stir so the miso paste dissolves into the mixture, then add the milk, stir well and simmer for 10 minutes.

  • Add the coconut milk and grated parmesan and give it a good stir (optional).

  • Leave to cool while you prepare your pie dishes.

  • Line your pie dishes with a single layer of pastry, make sure it goes right to the edge of the dish

  • Spoon in your filling making sure there's still naked pastry around the top to seal your lid

  • Cover the top with another layer of pastry and seal all around the edge by pinching with your thumb on top and forefingers below the lip of the dish

  • Finish with a little decoration and a couple of slits to let the steam out

  • Bake in the oven for around 25 minutes

  • I like to serve these with maple roasted carrots, recipe here

TIPS

  • If you want your pastry sheets to go a bit further, give them a roll in both directions with a rolling pin. you might need to rub a little flour on the rolling pin to stop it from sticking

  • Once cooked, these freeze well and will keep in the freezer for up to 6 months

  • If the lids of the pie are sealed well enough you can wait for them to cool and remove them from their dish before freezing to save on dishes

HEALTH BENEFITS

  • Cooking mushrooms releases the protein, minerals and B vitamins they contain

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