This hearty mushroom and leek pie, served with in-season asparagus and new potatoes, makes the perfect vegan spring feast.
PREP TIME 15 minutes
COOKING TIME 40 minutes, plus cooling
MAKES 4
Recipe courtesy of Aimee Ryan for Wallflower Kitchen
Vegan mushroom and leek pie with balsamic potatoes and asparagus
This hearty mushroom and leek pie, served with asparagus and new potatoes, makes the perfect vegan spring feast.
Published: April 17, 2024 at 2:03 pm
Ingredients
- 2 Medium leeks trimmed and sliced into discs
- 3 Cloves of garlic grated
- 1 tsp Dried mixed herbs
- Pinch Salt and pepper
- 1 tbsp Dairy free butter
- 350ml Dairy-free milk
- Pinch ground nutmeg
- 1 roll Vegan puff pastry
- 2 tbsp Garlic-infused olive oil
- Half tsp Salt plus extra for seasoning
- 1kg New potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
- 250g Asparagus tips cut in half
Method
Step 1
For the pie
Add the olive oil to a large saucepan on medium heat. Fry the leeks and garlic for 2 minutes.
Step 2
Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes.
Step 3
Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add the milk, a tablespoon at a time and whisk, until you have a smooth, thick mixture. Stir in the nutmeg and season with salt and pepper.
Step 4
Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.
Step 5
Make sure your puff pastry is at room temperature and preheat the oven to 200°C/180°C fan/gas mark 6.
Step 6
Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
Step 7
Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Brush the top of the pie with dairy-free milk to help it brown.
Step 8
Cook for 25 minutes until golden brown. Serve immediately.
Step 9
For the potatoes
Add the garlic olive oil, balsamic vinegar and salt into a large roasting tin. Add the potatoes and toss to coat fully before roasting for 30 minutes.
Step 10
Add the asparagus (with a little extra olive oil, if needed). Toss to coat and cook for a further 10 minutes. Season with extra balsamic vinegar, salt and pepper, if liked.
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