Serves 4 Prep time 15 Minutes Cook Time 35 minutes
The season of comfort food is now upon us. We want to warm our bodies from the inside out, which is both delicious and filling. To me, nothing screams comfort more than a homemade pie. When I first became coeliac, I thought I had to wave goodbye to that crispy, flaky slice of heaven. Now though there is a wide choice of both vegan and gluten-free ready-made pastry available. I always tend to buy puff pastry but make my own shortcrust. This is a top only pie so puff pastry works great for this.
I wanted to stay away from the bechamel sauce mix, but I still wanted a creamy mixture so soya or even oat single cream is perfect. when combined with stock Using the two different mushrooms also adds different layers of flavours. The whole thing just feels like the perfect pie for this time of year. I had mine with garlic Hasselback potatoes and tender stem broccoli.
- 500g mixed portabello and chestnut mushrooms
- 2 leeks cleaned and sliced
- 250 ml of vegetable stock
- 80ml of soya or oat cream
- 2 cloves of minced garlic
- Pinch of dried thyme
- 2 carrots finely diced
- 1 cup of frozen peas or sweetcorn
- 100g Quorn pieces, No Bull chicken strips
- 1 1/2 tsp dijon mustard
- 2 tbsp plain flour
- salt & pepper
- 400g gluten-free & vegan puff pastry ( just-roll)
- 1 tbsp oil
- 3 tbsp of aquafaba (chickpea water) or soya milk for a golden crust.
Preheat the oven to 200C
In a large frying pan heat the oil, then add the chopped up leeks and mushrooms. Saute on medium heat for approximately 10 minutes until soft and the mushrooms have released their full flavour.
Next, add the garlic, feel free to add a little more than I have. Let that cook for a few minutes, then add the stock, carrots peas, herbs, seasoning, soya cream, and mustard.
Cook this for around 5 minutes. Check the seasoning now. Once satisfied stir in the flour and remove from the heat.
Pour the filling into a medium-sized pie dish, or a couple of individual ones.
and top with the pastry, making sure you put a couple of steam holes in the pastry.
Brush the pastry with a little dairy-free milk or aquafaba and place it into a hot oven and bake for about 20-25 minutes until golden brown. Serve warm from the oven.