Wholesome and Hearty Vegan Leek and Mushroom Pie by Earthy Cookhouse

7th August, 2023

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To make the Leek & Mushroom Pie you need:

60 g vegan butter or any neutral cooking oil

3-4 finely chopped onions 

10-12 garlic cloves, minced

Leeks chopped into half moons. 

500 g mushrooms chopped into large chunks 

30 g dried shiitake mushrooms soaked in boiling water. 

2 tablespoon fresh thyme, chopped

¼ cup flour

500 ml Borges Almond Milk

2 veg stock cubes

Nutritional yeast

¼ cup fresh parsley, finely chopped

¼ cup Vegan Cheese shreds.

For the Puff Pastry you need:

One pack of store bought puff pastry sheet (easily available in stores and most puff pastry sheets are vegan)

2 tablespoon Borges Almond Milk

1 teaspoon maple syrup

1 teaspoon Borges olive oil 

Instructions to make the filling -

Step 1. Melt vegan butter in a pan and add chopped garlic and onions to it. 

Step 2. Next add the chopped leek, chopped button mushrooms and the rehydrated shiitake mushrooms. Cook for 10 mins.

Step 3. Add the herbs in and within a minute you should add the flour. 

Step 4. Add the Borges almond milk, the veg stock cube and the nutritional yeast. Cook for a few minutes until the sauce begins to thicken.

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Step 5. Finally, stir in the parsley and the vegan cheese. Leave to cool for ten minutes before adding to the baking dish. 

To make the Pie -

Step 1. Make sure the puff pastry has been thawed and is ready to use. 

Step 2. Unroll the puff pastry on a flat surface that has a little bit flour. Roll it out using a rolling pin until the dough is about 1 cm thick. 

Step 3. Use a pizza slicer to cut about ¾ inch strips.

Step 4. Take a few strips and place them on top of the pie. 

Step 5. Now carefully fold back the 2nd and 4th strip and lay another strip of dough perpendicular to them. Now unfold the the 2nd and 4th strip onto the new strip.

Step 6. Next fold back the 1st, 3rd and 5th strips. Then lay another strip of dough perpendicular to them. Unfold the 1st, 3rd and 5th strip over the new strip. 

Step 7. Repeat this until the pie has been covered with the lattice crust. 

Step 8. Make the vegan egg wash - mix the maple syrup, Borges olive oil and Borges Almond Milk in a small bowl and whisk until it’s well combined. 

Step 9. Now use a pastry brush and brush this mix all over the pie. 

Step 10. Preheat your oven to 200C

Step 11. Place the pie in the oven for around 20 minutes. Once done, let the pie cool for 15 minutes and it's ready to serve. 

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Final result:

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