Hearty Vegan Mushroom & Leek Pie

A comforting, savoury pie filled with creamy mushrooms and leeks, wrapped in a flaky vegan pastry. The perfect way to celebrate National Pie Day!

 

Ingredients 

For the Filling:

• 2 tbsp olive oil
• 2 large leeks (sliced)
• 400g mushrooms (chopped)
• 2 cloves garlic (minced)
• 2 tbsp plain flour
• 250ml vegetable stock
• 200ml oat or soy cream
• 1 tsp thyme
• 1 tsp Dijon mustard
• Salt and pepper to taste

For the Pastry:

• 300g plain flour
• 150g vegan butter (chilled and cubed)
• 3-4 tbsp cold water
• Pinch of salt

 

Method

Prepare the Pastry:

1. In a mixing bowl, combine flour and salt. Rub in the vegan butter until the mixture resembles breadcrumbs.
2. Gradually add cold water, one tablespoon at a time, until the dough comes together. Form into a ball, wrap in cling film, and refrigerate for 30 minutes.

Cook the Filling:

1. Heat olive oil in a pan and sauté the leeks until softened. Add the mushrooms and cook until golden and their liquid evaporates.
2. Stir in garlic and flour, cooking for 1 minute. Gradually add vegetable stock, stirring to create a smooth sauce.
3. Stir in oat cream, thyme, and Dijon mustard. Season with salt and pepper. Simmer for 5 minutes, then let cool.

Assemble the Pie:

1. Preheat your oven to 200°C (390°F).
2. Roll out two-thirds of the pastry on a floured surface and line a pie dish. Trim excess edges.
3. Add the cooled filling to the pastry-lined dish.
4. Roll out the remaining pastry and place it on top, sealing the edges. Make a small slit in the middle to allow steam to escape.

Bake:

1. Brush the top with a little oat or soy milk for a golden finish.
2. Bake for 30-35 minutes until the pastry is golden and crisp.