This pie is so simple to make, super tasty and a great centre piece for any meal. You can make your pie even tastier by making your own stock or by using V-MhEAT No Chicken as an extra filling.
SERVES 4-6 | OVEN 200c or 180c Fan | TAKES 60 Minutes | Recommended V-MhEAT No Chicken
50g Vegan butter
2 large leeks trimmed and sliced
1/2 Head of broccoli, small florets
50g Plain flour
300ml Dairy free milk
300ml Veg stock (hot)
1tsp Mild mustard / Dijon mustard
250g Chestnut mushrooms
Salt and black pepper for seasoning
50g Vegan cheese (cheddar style)
500g Puff pastry (Pre-made shop style is fine)
Optional (500g V-MhEAT no chicken - shredded or sliced)
Preheat the oven to 200c or 180c fan.
Melt the butter in a pan, add the leeks and fry on a low heat for 10 minutes.
Mix the flour with a little extra milk until a paste forms.
When the leeks are soft, turn up the heat and add the paste to the pan, with the milk and hot veg stock.
Bring to the boil until the sauce is thickened and smooth. Make sure the flour has cooked out and is not lumpy.
Add the mustard and tarragon.
Stir in the mushroom and broccoli and simmer for 2 minutes.
Optional - add the V-MhEAT no chicken.
Remove from the heat and add the cheese and season with salt and pepper.
Pour the mixture into a shallow pie dish and set aside to cool.
For the pastry top, cut four strips to wrap around the pastry lip, adhered by water.
Place the pastry lid on top crimping to the pastry strips.
Brush milk across the lid and create a small steam hole for cooking.
Place in the oven for 35 minutes until the pastry is golden brown.
Here are some photos to follow during the stages of cooking.