Ingrédients
- 40g plant-based butter (40g)
- 2 medium leeks, thickly sliced (approx. 300g)
- 1 ½ tbsp Kallo vegetable stock paste
- 25g plain flour
- 350g asparagus, trimmed and chopped into chunks
- 1 tbsp Dijon mustard
- 120g frozen peas
- 180g Merchant Gourmet Whole Chestnuts
-
1 x pack ready-rolled puff pastry (vegan)
Méthode
- Preheat oven to 200C (fan).
- Melt the plant-based spread in a wide deep pan and fry the sliced leeks until starting to soften.
- Squeeze the Kallo vegetable stock paste into the pan and mix well.
- Stir in the flour and mix well until the leeks are coated, then slowly add around 500ml water.
- Heat until thickening then add in the chopped asparagus, Dijon mustard, peas and chopped chestnuts. Mix well and season to taste.
-
Spoon into a deep pie dish and top with the ready-rolled pastry then bake until golden at for approximately 25 minutes.
1 comment
Where to get Kallo veg stock paste?