Mushroom and Leek Pie

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I recently discovered that the grocery store right near us sells vegan (notably dairy free) puff pastry. As a lover of pie, here's a leek, asparagus and mushroom pie - which I made without dairy, but you could easily include if you wished.

  • Time
  • Serves 4

Ingredients

    For the filling:

  • 2 leeks (chopped into 1-2cm circles)
  • 200g of asparagus (remove the woody parts then cut into halves)
  • olive oil
  • 3 garlic cloves (crushed)
  • 400g mushrooms
  • a couple of sprigs of fresh rosemary and thyme
  • salt and pepper

    • For the white sauce:

  • 40g butter
  • 2 tbsp flour
  • 350ml of almond
  • oat or other alternative milk

    • For the pastry:

  • 1 270g sheet of ready-made pastry
  • 1 egg or some milk for brushing

Method

  • Sauté the leeks and asparagus in olive oil with the crushed garlic cloves, for only a couple of minutes or until the leek just starts to soften.
  • Add the mushrooms (cutting the larger ones into smaller pieces), fresh mixed herbs (rosemary thyme), and season. Cover and cook for another 8 minutes.
  • Make a white sauce in a saucepan; mix the butter and flour into a paste at a low heat, add the milk and continue stirring until the sauce thickens.
  • Add in the vegetables and leave to cool down in the pan. Whilst you wait for this, preheat the oven to 200C.
  • Put your filling into a pie dish, top with the pastry and press the edges down with a fork, brush with egg or more milk, then criss-cross with a knife.
  • Cook for 25 minutes, serve with some lightly steamed or boiled veg & baby potatoes.

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