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Creamy Quinoa & Leek Puff Pastry Pie

Creamy Quinoa & Leek Puff Pastry Pie

A creamy quinoa and leek filling is the perfect plant-based alternative to chicken in this hearty puff pastry pie

  • Serves 4

  • 40 minutes

  • 2 pans

  • Beginner

Suitable for vegans

Quinoa Red & White



1.Preheat the oven to 200c. In a large frying pan, heat the oil over a medium heat. Once hot, add the onion and leeks and cook for a couple of minutes before adding the mushrooms and garlic and stirring regularly whilst they cook down.

2.Once your veggies are looking nice and brown and soft, add the stock and cream. Bring to the boil quickly and then reduce the heat down to a medium heat. Add the white wine, quinoa, grains, mustard and all your herbs and seasoning. Once your grains and quinoa are nicely cooked and soft, remove the pan from the heat and spoon your mixture into a medium pie dish, filling it right up to the top.

3.Cut the pastry roughly to size (a little larger is easiest) and place over the pie before trimming and crimping the edges with a fork. Prick the middle a couple of times with a knife and brush it all over with oat milk. Place your pie in the oven and bake for 30-35 minutes, or until the pastry is nice and golden brown.

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