Ingredients
- 1 sheet vegan puff pastry, thawed
- 3 leeks, sliced
- 400g mushrooms, sliced
- 100g Merchant Gourmet Whole Chestnuts, roughly chopped
- 1 white onion, diced
- 4 or 5 garlic cloves, finely diced
- Dried thyme
- 2 tsp whole grain mustard
- 250 ml vegetable stock
- 125 ml unsweetened non-dairy milk
- 150 ml non-dairy cream
- 2 tbsp cornflour
Instructions
- Preheat oven to 200°C. Check pastry instructions and ensure you’ve taken it out of the fridge with enough time to thaw.
- Add the garlic and onion to a large pan with a little olive oil and cook for a few minutes until fragrant. Next, add in mushrooms and allow to cook down for several minutes, before adding the leeks and chestnuts and cooking for a further several minutes until softened. Season generously with dried thyme, salt and pepper.
- In a separate jug, whisk together the vegetable broth, unsweetened non-dairy milk, and cornflour until smooth. Pour the mixture in to the pan and stir through. Next, add in the cream and mustard. Then taste and adjust as necessary.
- Pour the mixture in to an oven proof pie dish and then place the puff pastry on top, crimping at the sides with a fork. Brush the top lightly with non-dairy milk to add a little shine. Sprinkle over some dried thyme and then bake for about 25 minutes or until golden brown.
- Serve up with optional mash, peas, and a little gravy if you fancy!
1 comment
CREAMY LEEK, MUSHROOM & CHESTNUT PIE – can the filling be prepared a week or more before and frozen?