- Preheat the oven to 200°C.
- Heat a little olive oil in a large frying pan over a medium heat.
- Add the onion and garlic and cook for a few minutes until softened and fragrant.
- Add the mushrooms and cook until they begin to release their moisture and colour lightly.
- Stir through the leeks and Merchant Gourmet Whole Chestnuts and cook for a few more minutes until softened.
- Season with the dried thyme, salt and black pepper.
- In a jug, whisk together the vegetable stock, non-dairy milk and cornflour until smooth.
- Pour the mixture into the pan and stir well.
- Add the non-dairy cream and wholegrain mustard. Cook gently until the sauce thickens. Taste and adjust the seasoning if needed.
- Transfer the filling to an ovenproof pie dish.
- Lay the puff pastry over the top and crimp the edges with a fork.
- Brush lightly with non-dairy milk and sprinkle with a little dried thyme.
- Bake for 25 minutes, or until the pastry is puffed and golden brown.
- Allow to stand for a few minutes before serving.
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