Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the sliced leek and cook for 5-7 minutes until softened.
- Add the sliced mushrooms and minced garlic to the skillet. Cook for another 8-10 minutes until the mushrooms release their moisture and start to brown.
- Stir in the soy sauce and thyme, cooking for an additional 2 minutes to meld the flavors.
- In a small bowl, mix the cornstarch with the vegetable broth until smooth. Pour this mixture into the skillet and stir until the sauce thickens, about 3-5 minutes. Remove from heat and let cool slightly.
- Roll out the vegan puff pastry on a lightly floured surface. Transfer the pastry to a pie dish, pressing it into the bottom and up the sides.
- Pour the mushroom and leek filling into the pastry-lined pie dish. Fold the edges of the pastry over the filling, leaving the center exposed.
- Brush the exposed pastry with plant-based milk for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
- Allow the pie to cool for 10 minutes before slicing and serving.
Notes
Chef's Tips:
• For a crispier crust, pre-bake the bottom pastry for 10 minutes before adding the filling.
• Avoid overfilling the pie to prevent spillage during baking.
• Serve with a side salad for a complete meal.
Food Safety:
• Ensure the pie reaches an internal temperature of 165°F (74°C) for food safety.
• Store leftovers in the refrigerator within two hours of cooking.