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
Suitable for vegans
- 3 tbsp oil
- 1/2 small white onion, chopped
- 2 cloves garlic, minced
- 250g leeks, chopped
- 150g chestnut mushrooms
- 500ml strong veggie stock
- 250ml dairy free cream
- 1 tsp dried thyme
- 1 tsp rosemary
- 1 tsp tarragon
- 3 large tbsp wholegrain mustard
- 100ml white wine (optional but adds a lot of flavour)
- 1 x 250g pouch Merchant Gourmet Simply Cooked Quinoa
- 125g Merchant Gourmet Simply Cooked Glorious Grains
- Salt and Pepper
- 1 pack of vegan puff pastry
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.
How'd you get on?
If it turned out well, why not take a quick snap of your masterpiece and share the love? Remember to tag us!
Got any suggestions or improvements or tips? Let us know!