Leek and mushroom pie

Name: Leek and mushroom pie
Prep time: 60 min
Total time: 95 min
Yield: 4
Ingredients: 2 tbsp white flour; 2 tbsp coconut milk; 2 tbsp almond drink; 800 g leek; 4 dried tomatoes; 500 g mixed mushrooms; 2 tbsp olive oil; 1 puff pastry dough, rolled into a rectangle; 4 ½ dl vegetable bouillon; 1 pinch sea salt

main dish

Total: 1 hr 35 min. | Active: 1 hr

vegan, lactose-free

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This is a hearty pie that guarantees a warm and cosy feel in winter. Seasonal leek and mushrooms are cooked together gently in this simple, straightforward recipe – one for the whole family. The dried tomatoes give the dish an extra salty note, while the mushroom gravy makes a great accompaniment.

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Ingredients

for 4 person

Filling
2 tbsp	olive oil
800 g	leek, cut into rings
4	dried tomatoes, chopped
500 g	mixed mushrooms, quartered
2 tbsp	white flour
4 ½ dl	vegetable bouillon
2 tbsp	coconut milk

Pie lid
1	puff pastry dough, rolled into a rectangle, vegan
2 tbsp	almond drink
1 pinch	sea salt

How it's done

Filling

Heat the oil in a pan. Add the leek, cover and cook over a low heat for approx. 30 mins., stirring occasionally. Add the tomatoes and mushrooms, cook for approx. 5 mins. Dust the vegetables with flour, pour in the stock and coconut milk, bring to the boil while stirring.

Gravy

Place the filling in a fine sieve over a pan, drain. Cover and set aside the drained liquid. Spread the filling in the dish.

Pie lid

Place the pastry on top of the dish, fold in any protruding edges, press down. Score the pastry several times using a sharp knife. Brush with almond milk, sprinkle with salt.

To bake

Approx. 35 mins. in the centre of an oven preheated to 190°C. Remove, allow to cool slightly. Heat the drained liquid, serve as a gravy with the pie.

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