Creamy Leek, Mushroom & Chestnut Pie

serves

Serves 6

time

50 mins

level

Beginner

Leeks, mushrooms and chestnuts come together to create a creamy filling, topped with crispy puff pastry. This hearty pie is pure comfort food and a guaranteed crowdpleaser.

Recipe by @madeleinesmeals

Ingrédients

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

Méthode

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!