I’ve been trying to find new ways to use up my yummy vegetables from my vegetable box and really fancied a creamy vegetable pie. This recipe is for a leek and mushroom pie but it’s really versatile and is great for using up any vegetable that are a little peaky! Have fun with it and make sure you buy a fun cutter for decorating!
What you need:
1 small onion chopped
1-2 leeks, sliced
1 clove of garlic, crushed
1 punnet of mushrooms, sliced
1 pack of soya chunks
1 tbsp dried thyme
50 g margarine
2 tbsp plain flour
200 ml boiling water with a stock cube dissolved in it
300 ml soya milk
A pinch of nutmeg
Salt and pepper to season
1 pack of puff pastry
What you do:
1. Pre heat the oven to 220 degrees C.
2. Heat up a little oil in a frying pan or wok.
3. Add all the vegetables, garlic and soya chunks and fry for 5-10 mins until they’re soft.
4. Stir in the thyme and take off the heat.
5. Melt the margarine in a small saucepan then stir in the flour and stir constantly for 3 mins until it’s a thick paste.
6. Slowly add all the milk, vegetable stock and the nutmeg and keep stirring gently for about 5 mins.
7. Add salt and pepper then pour into the fried vegetables.
8. Pour the creamy vegetable mix into an oven dish.
9. Roll out the puff pastry on a floured surface and stretch it over the oven dish.
10. Trim the edges off and brush milk over the pastry.
11. Cut some fun shapes out of the left over pastry and stick them onto the pie.
12. Stab a few holes in the pastry and pop in the oven for 20-25 minutes until the top is puffed and golden.