Creamy leek and mushroom pie

leek and mushroom pie

This is a great autumn or winter dish, a creamy mixture of leeks and herby mushrooms, topped with crisp puff pastry.

Served with small roasted potatoes and roasted broccoli.

Since the oven is on, why not fully utilise the oven and cook the side veg to go with the pie.

let’s begin…

Dice the onions, slice the leeks into discs, slice the large mushrooms into chunks, slice medium mushrooms and leave any button mushrooms whole.

Add the olive oil to a large frying pan on a medium heat. Fry the onions, leeks for 3 minutes, to soften.

Add all the mushrooms and chopped garlic and stir for a minute. Stir in the mixed herbs. Place the lid on top and cook for minutes. Remove from heat and allow to cool.

Mix the flour, bouillon (I used oxo meat free chicken cube) and cold plant milk in a cup to combine completely.

In a small saucepan, melt the dairy-free butter on medium heat. Slowly add the flour and milk mixture and stir until combined, keep stirring (especially the bottom of the pan) until you have a smooth thick mixture. Season to taste with salt and pepper. Take off the heat.

Add the sauce to the cooked leeks and mushrooms and stir until all mixed. Pour this into the pie dish. Leave to cool.

Preheat the oven to 180C.

Make sure your puff pastry is at room temperature, if its straight from the fridge it tends to crack when you unroll it.

Melt some plant butter and add a little plant milk, mix and keep ready to brush onto the pastry.

Brush the melted plant butter and plant milk mixture around the top of the pie dish (this will help the pastry stick)

Next, lay the puff pastry over the pie dish, cutting off any excess pastry around the edges.

Crimp the edges using a fork and score a pattern on the top with a sharp knife. Brush the pastry with the melted plant butter and little dairy-free milk mixture to help it brown. Make a hole in the centre of the pastry to let the steam out.

Place in the preheated oven and cook for 25 minutes or until the pastry is completely golden brown (not just a little brown).

Remove from the oven and allow to cool for 5 mins before serving.

leek and mushroom pie
Print Recipe
5 from 2 votes

Creamy leek and mushroom pie

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Modern British, vegan
Servings: 4 people
Calories: 685kcal

Ingredients

For the pastry top

  • 310 g ready rolled puff pastry – one packet
  • 10 g plant based butter – a knob of butter
  • 2 tbsp plant milk

For the pie filling

  • 1 tbsp olive oil
  • 2 medium leeks
  • 1 medium onions
  • 2 cloves garlic
  • 500 g assorted mushrooms
  • 1 tbsp dried mixed herbs

For the sauce

  • 50 g dairy-free butter
  • 2 tbsp flour
  • 350 ml dairy-free milk
  • 1 tsp vegan stock powder – oxo meat free cube
  • 1/2 tsp white pepper

Method

  • Dice the onions, slice the leeks into discs, slice the large mushrooms, leave any button mushrooms whole.
  • Add the olive oil to a large saucepan on a medium heat. Fry the onions, leeks for 3 minutes, to soften.
  • Add all the mushrooms and chopped garlic and stir for a minute. add the mixed herbs. Place the lid on top and cook for 10 minutes. Remove from heat and allow to completely cool.
  • Mix the flour, bouillon and cold plant milk in a cup to combine completely.
  • In a separate small saucepan, melt the dairy-free butter on medium heat. Slowly add the flour and milk mixture and stir until combined, keep stirring (especially the bottom) until you have a smooth thick mixture. Season to taste with salt and pepper. Take off the heat.
  • Add the sauce to the cooked leeks and mushrooms and stir until all mixed. Now add this to the pie dish. Leave to cool.
  • Make sure your puff pastry is at room temperature, if its straight from the fridge it tends to crack when you unroll it. Preheat the oven to 180C.
  • Melt some plant butter and add a little plant milk, mix and keep ready to brush the pastry.
  • Unroll the pastry and brush the melted plant butter and plant milk mixture around the top of the pie dish (this will help the pastry stick)
  • Lay the puff pastry over the pie dish, cutting off any excess pastry around the edges. make some patterns with the lefts over bits and place on the pastry.
  • Crimp the edges using a fork and score a pattern on the top with a sharp knife. Brush the pastry with the melted plant butter and little dairy-free milk mixture to help it brown. Make a hole in the centre of the pastry to let the steam out.
  • place in the preheated oven and cook for 25 minutes until the pastry is golden brown.
  • Remove from the oven and allow to cool for 5 mins before serving.

Nutrition

Calories: 685kcal | Carbohydrates: 57g | Protein: 14g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 541mg | Potassium: 730mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1696IU | Vitamin B12: 1µg | Vitamin C: 17mg | Vitamin D: 4µg | Calcium: 212mg | Iron: 5mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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