Recipe Mushroom & Leek Pie
Soy-free option
Refined sugar free
Nut-free option
Kid-friendly
Baking
Comfort food
Holidays
Main meals
Nothing says comfort food like this guy right here: soft leek and mushrooms coated in a creamy sauce, all wrapped in a fluffy, crisp pastry. Suddenly winter doesn’t look so bad.
You will need
Serves 6
- 1-2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 leek, pale section only, sliced
- 700 g button mushrooms, wiped clean and sliced
- 4-5 spring onions, sliced
- 1 vegetable stock cube
- 1 teaspoon cracked black pepper
- Large pinch of salt
- 5 sheets of frozen dairy-free puff pastry
White Sauce
- 4 tablespoons dairy-free margarine
- 4 tablespoons plain flour
- 2 cups soy milk (or plant milk of choice)
Recipe: Taste for Life
Directions
-
Step 1
Preheat the oven to 200°C if fan-forced (220°C if conventional).
-
Step 2
Heat the olive oil in a large frying pan over medium heat and sauté the garlic for 30 seconds, until aromatic. Add the leek, mushrooms and spring onions.
-
Step 3
Crumble the stock cube over the veggies, then stir frequently over medium heat for 5 minutes or so, until the liquid has reduced. Mix in the pepper and salt to taste. Set aside.
-
Step 4
To make the white sauce, melt margarine in a large saucepan over medium heat. Add the flour and stir for about 1 minute, thoroughly blending the mixture. Gradually add the soy milk, mixing in one splash at a time until you have a thick sauce. Once a thick gravy consistency is reached, add the mushroom and leek mixture and stir to combine. Remove from the heat and set aside to cool to room temperature.
-
Step 5
About 10 minutes before you plan to use them, take the puff pastry sheets out of the freezer and separate them. Once they have thawed, but while they are still cold, use them to line the base and sides of a large rectangular baking dish, measuring about 40 x 30 cm and about 3 cm deep, leaving enough pastry aside to cover the top of the pie; you will probably need to cut the pastry to fit the dish. Transfer it to the oven and bake for 5-10 minutes, until the pastry is light golden brown.
-
Step 6
Remove the baking dish from the oven. And the mushroom mixture, then lay a final sheet of puff pastry over the top. Return to the oven and bake for a further 15 to 25 minutes, until the pastry is puffed, cooked through and golden brown.
-
Step 7
Remove from the oven and allow to cool for 5 minutes before serving.
Variation
Pack in a protein punch by adding cubed tofu (smoked if you can get it!) to the white gravy sauce when you stir through the mushroom and leek mixture at Step 4.
Recipe: Taste for Life
More nut-free dishes
Mushroom & Leek Pie
Directions
15 mins to prep
-
Step 1
Preheat the oven to 200°C if fan-forced (220°C if conventional).
-
Step 2
Heat the olive oil in a large frying pan over medium heat and sauté the garlic for 30 seconds, until aromatic. Add the leek, mushrooms and spring onions.
-
Step 3
Crumble the stock cube over the veggies, then stir frequently over medium heat for 5 minutes or so, until the liquid has reduced. Mix in the pepper and salt to taste. Set aside.
-
Step 4
To make the white sauce, melt margarine in a large saucepan over medium heat. Add the flour and stir for about 1 minute, thoroughly blending the mixture. Gradually add the soy milk, mixing in one splash at a time until you have a thick sauce. Once a thick gravy consistency is reached, add the mushroom and leek mixture and stir to combine. Remove from the heat and set aside to cool to room temperature.
-
Step 5
About 10 minutes before you plan to use them, take the puff pastry sheets out of the freezer and separate them. Once they have thawed, but while they are still cold, use them to line the base and sides of a large rectangular baking dish, measuring about 40 x 30 cm and about 3 cm deep, leaving enough pastry aside to cover the top of the pie; you will probably need to cut the pastry to fit the dish. Transfer it to the oven and bake for 5-10 minutes, until the pastry is light golden brown.
-
Step 6
Remove the baking dish from the oven. And the mushroom mixture, then lay a final sheet of puff pastry over the top. Return to the oven and bake for a further 15 to 25 minutes, until the pastry is puffed, cooked through and golden brown.
-
Step 7
Remove from the oven and allow to cool for 5 minutes before serving.
Variation
Pack in a protein punch by adding cubed tofu (smoked if you can get it!) to the white gravy sauce when you stir through the mushroom and leek mixture at Step 4.
You will need
Serves 6
- 1-2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 leek, pale section only, sliced
- 700 g button mushrooms, wiped clean and sliced
- 4-5 spring onions, sliced
- 1 vegetable stock cube
- 1 teaspoon cracked black pepper
- Large pinch of salt
- 5 sheets of frozen dairy-free puff pastry
White Sauce
- 4 tablespoons dairy-free margarine
- 4 tablespoons plain flour
- 2 cups soy milk (or plant milk of choice)