A creamy mixture of leeks and mushrooms, with herbs, encased in a crisp puff pastry. This pie is well loved by vegans, vegetarians and omnivores alike, and makes a delicious and easy Sunday lunch alternative.
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.
You won’t believe it’s dairy-free, considering the creaminess of the filling.
This is a sneaky shortcut pie – meaning that it just has a pastry lid, using ready-made pastry.
Shop-bought puff pastry is usually vegan-friendly, unless it’s called “all butter”. Check the ingredients.
You can also make this gluten-free by using Jus Roll’s gluten-free puff pastry (which is also vegan-friendly).
Dried Mixed Herbs
In Britain, you can buy little jars or boxes of a herb mixed that is just called ‘Mixed Herbs’ and this is usually a combination of equal parts Marjoram, Basil, Oregano and Thyme.
This is easy to make yourself or you can buy something like ‘Italian Seasoning’ with a similar herb mix.
Aquafaba or dairy-free milk
To glaze the pastry and give it a lovely golden colour, I highly recommend a drop of aquafaba (the liquid from a tin of chickpeas) which also acts as the “glue” to keep the pastry lid in place.
But you can also use a drop of unsweetened dairy-free milk to brush the top with before baking too.
I served the pie with my Balsamic Roasted New Potatoes & Asparagus which paired wonderfully. Very hearty and satisfying!
If you make this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on Instagram so I can share it on my stories!
Creamy Leek & Mushroom Vegan Pie
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!
- 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
- ⅛ 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
- 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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My clients love this recipe!!!!
Is there a way I can make this using a ready made pie crust for the bottom and puff pastry on top?
You can, yes. If you’re going to line the bottom of the pie too – you’ll need to blind bake the bottom first for about 10 minutes and using baking beans to prevent it puffing up too much. Then simply add your filling and topping per the recipe instructions.
Amazing! The only adaptions I made was I added a bag of baby spinach and I also thought I had flour in the cupboard but turns out I didn’t so used tapioca instead 1 for 1 and it turned out perfectly! Thanks for the recipe
Cooked this last night and it was amazing, so delicious. Husband didn’t wait for me to sit down pnce he’d tasted it. He even posted on fb wifey made vegan pie. Never does that.
Like someone else I added frozen spinach and small jar of already cooked lentils (i do have dried ones but to save time), i used the juice from them to glaze pie. Always use oat milk and sauce was perfect (do sauce for macaroni cheese frequently)….
I made my own short crust pastry, enough for a top and bottom.
This was so tasty i think it’s going to be a weekly thing. Thank you so much! X