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!
- 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.