Mushroom and leek pie

Mushroom and leek pie

Tags

Pie

Cook

Ingredients

  • 600g mushrooms, roughly sliced
  • 2 leeks, sliced
  • 2 shallots, chopped
  • 6 garlic cloves, crushed
  • 2 sprigs rosemary, chopped
  • 1 sprig thyme, chopped
  • 150g young spinach
  • 2 tbsp vegan butter
  • 2 tbsp plain flour
  • 400ml oat milk
  • ½ tsp ground nutmeg
  • 1 ½ tbsp wholegrain mustard
  • ½ tbsp light soy sauce
  • 1 vegetable stock cube
  • 4 sheets of filo pastry
  • ½ tbsp sesame seeds

Steps

  1. Add olive oil to a large pan on medium-high heat. Fry mushrooms until there is no moisture left.
  2. Add the leeks, shallots, garlic, rosemary, thyme and season. Turn the heat down slightly and cook until softened.
  3. Add the spinach and cook until wilted then transfer to a bowl. Preheat the oven to 180°C.
  4. Wipe the pan. Then pop back on medium heat and melt the butter. Add the flour, stirring until combined and cook for 2 minutes.
  5. Gradually pour in the oat milk. Add the nutmeg, mustard, soy sauce and crumbled stock cube. Simmer until slightly thickened.
  6. In an oven safe dish add the mushroom mixture and sauce and stir. Cover the pie with the filo sheets.
  7. Brush with oil then sprinkle over the sesame seeds. Bake in the oven for 15-20 minutes or until golden and crisp.