Name: Creamy Leek & Mushroom Pie (Vegan)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 people
Ingredients: 1 tbsp olive oil; 2 medium leeks (trimmed and sliced into discs); 3 cloves garlic (minced); 500 g button mushrooms (sliced); 1 tsp dried mixed herbs; A pinch of salt and pepper; 1 tbsp dairy-free butter; 2 tbsp flour; 350 ml dairy-free milk; 1/8 tsp ground nutmeg; A pinch of salt and pepper; 1 roll vegan puff pastry; 4 tbsp aquafaba (liquid from a tin chickpeas or other legume) (or just 4 tbsp dairy-free milk, for glazing)

Recipe created for and owned by The Vegan Society, 2018

Recently, The Vegan Society asked me to help create them a vegan Easter menu, including a starter, main, side and dessert. I was so excited to showcase some recipes that would appeal to both vegans and meat eaters, using fresh, seasonal ingredients.

One of the recipes I created was this Creamy Mushroom & Leek Pie, which is so easy to make and absolutely diviiiiiiiiine. One of my new favourites.

I’m so proud of that golden crust. Look how crispy and delicious it is! I’ve tried numerous things in the past to get this finish and finally tried aquafaba (the liquid from tinned legumes – more info here) and it works perfectly. Not only does it give this beautiful golden colour, but it also has a natural gluey texture which helps stick the pastry to the dish.

I served the pie with my Balsamic Roasted New Potatoes & Asparagus which paired wonderfully. Very hearty and satisfying!

Vegan Creamy Mushroom Pie #vegan #vegetarian #recipe

Creamy Leek & Mushroom Pie (Vegan)

Course: Main Course

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4 people

Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters!

Ingredients

1 tbsp olive oil
2 medium leeks trimmed and sliced into discs
3 cloves garlic minced
500 g button mushrooms sliced
1 tsp dried mixed herbs
A pinch of salt and pepper

For the sauce

1 tbsp dairy-free butter
2 tbsp flour
350 ml dairy-free milk
1/8 tsp ground nutmeg
A pinch of salt and pepper

For the pastry

1 roll vegan puff pastry
4 tbsp aquafaba (liquid from a tin chickpeas or other legume) or just 4 tbsp dairy-free milk, for glazing

Metric - US

Instructions

Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.
Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes
Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper
Combine the cooked leeks and mushrooms with the sauce and leave to cool completely
Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in the aquafaba (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.
8. Cook for 25 minutes until golden brown. Serve straight away.

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Comments

All comments Reviews

Jess @choosingchia says

April 26, 2018 at 1:54 am

The crust is so crispy and the filling sounds delicious! Perfect recipe for April since it's still pretty rainy out!

Yeni says

April 22, 2018 at 9:27 pm

I cooked this today and it was delicious, I followed the recipe almost as is - I may have been heavy handed on the butter (i used dairy butter) and I used soya milk. One thing I would say is I LOVE PASTRY, so when I make this again I am making it with a base. As delicious as it was, for me a pie just isn't the same without a bottom.

Samina - The Cupcake Confession says

April 18, 2018 at 5:30 pm

I saw this beautiful pie on your Instagram today and was totally drooling over the pastry and the creamy mushroom filling inside! It's so absolutely stunning!