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.
Ingredient Notes
Puff Pastry
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!
📖 Recipe
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!
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
- 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
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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Jessica S. says
This is quite tasty. I, unfortunately, didn’t have enough mushrooms, so I substituted rehydrated soy curls for the mushrooms. The seasonings are good. I used a hot water crust dough for the top pastry.
Zara says
This recipe is great! I make it almost every week and my non-vegan sister adds chicken to the filling for herself. Tastes amazing!
Do you think it would be alright to add potatoes to the mixture to increase the volume of the filling?
Aimee says
So glad you enjoy the recipe! Potatoes are always a good idea. However, I would taste the mixture before baking and add more seasonings & herbs, if needed. And make sure they are par-boiled beforehand. Let me know how it turns out :-)
leiza says
may I know,what types brand can use for dairy free butter n dairy free milk
Aimee says
I’m based in the UK and my favourite vegan butter is Naturli, but honestly, most of them will work great here (Flora dairy-free, Pure, Vitalite, supermarket own brands of sunflower butter). I’ve heard Earth Balance is good if you are in the US.
When it comes to dairy-free milk, again, there are so many options that will work here. Just make sure it is unsweetened! I personally love unsweetened roasted almond milk or oat milk. Soy milk and rice milk will be fine too.
Elizabeth says
This was very good although we found it a bit bland. I used Herbs de Provence I will make it again but I’ll add more herbs next time. I love how quickly and easily this dish came together and the presentation is lovely. This would definitely be a great dish for company or pot luck. I added 2 handfuls of spinach & a can of cannellini beans (drained & used the liquid to brush on the pastry dough) to up the protein. I used oat milk and the sauce came out perfectly.
Aimee says
I’m so glad you enjoyed it! With adding the beans, I would definitely add in some more herbs etc. too as it can dampen the overall flavour a little. But great idea for some added protein.
Emily says
This pie is delicious, home from university and made my (non-vegan) family it for dinner – they couldn’t believe it was vegan, so much so they asked to see the ingredients list afterwards! Served with mash and tenderstem broccoli
Aimee says
That is so good to hear, Emily! Delighted they all enjoyed it. Have a great holiday break with your family.