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29 Sep 2021
For the pastry:
400g plain flour
100g dairy-free spread *
Soya milk to brush
For the filling:
1 tbsp olive oil
4 leeks, sliced
500g mushrooms, halved, or quartered if large
200g parsnip, peeled and cut into chunks
4 tbsp plain flour
2 tbsp wholegrain mustard
200g dairy-free cheese *
In a large bowl, combine the plain flour, salt and dairy-free spread and rub together in your fingers until it resembles breadcrumbs.
Using a butter knife, gradually drizzle in a little cold water and mix the pastry until it just comes together. Do not overwork it.
Wrap the pastry in clingfilm and chill for 20 minutes.
Preheat the oven to 200C/400F. Heat the olive oil in a large frying pan and fry the leeks, mushrooms and parsnip until softened and golden.
Sprinkle the flour over the top and mix well until coated.
Turn the heat off and then gradually whisk in the soya milk. Add in the mustard and bring to a simmer, whisk to avoid lumps.
Once the mixture has thickened, add in the soya cream and cheese and mix through until the cheese melts. Add seasoning and place in one large dish. Set aside until needed.
Once the pie filling is ready, lightly flour a surface and roll out the pastry to a £1 coin thickness.Brush the edges of the pie tins with a little milk and then cut long strips of pastry to run around the lip of the dish.
Once you have brushed those again with milk, lay the pastry on the top and press down gently.
Now crimp the edges using a fork or your fingers and cut a small steam hole or slit in the top.
Place in the oven for 25-30 minutes or until the pastry is golden and the filling is bubbling. Serve immediately with green vegetables on the side.