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!
2 comments
I bought a pkt of your chestnuts a while ago and there was a delicious recipe on the pkt containing asparagus, leeks and peas (plus the chestnuts) and it was covered with puff pastry, this recipe is no longer on your pkts (I am bereft!) please could you help and send me the recipe! Thanks
CREAMY LEEK, MUSHROOM & CHESTNUT PIE – can the filling be prepared a week or more before and frozen?