Vegan Cheddar, Leek & Mushroom Puff Pastry Pie

Recipe created by the team at www.appetise.io

Ingredients:

2 tablespoons olive oil

2 leeks halved lengthways and finely sliced (use more if small)

250 g mushrooms finely sliced

2 cloves of garlic, crushed

1 tablespoon plain flour

200ml oat milk with a little extra for glazing

1 tablespoon Dijon mustard

150g Angel Food dairy-free grated cheese

1 sheet puff pastry

1 tablespoon sesame seeds

1 handful flat leaf parsley, finely chopped

75 g rocket leaves

Instructions:

1.        Preheat the oven to 200°C (fan). 

2.        Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the leeks with a pinch of salt and cook for 8–10 minutes until soft. Remove and set aside. 

3.        Add the remaining 1 tbsp olive oil to the pan and fry the mushrooms for 6–8 minutes until golden and any liquid has evaporated. 

4.        Return the leeks to the pan, then stir in the garlic and cook for 1 minute. Sprinkle over the flour and stir well. 

5.        Slowly add the oat milk, stirring until the mixture thickens to a creamy consistency. Stir in the mustard and grated cheddar. Cook for 2–3 minutes, then season with salt and pepper. Remove from the heat and fold through the chopped parsley. Allow to cool slightly. 

6.        Slice the pastry in half to create a top and bottom. Place one half on a lined baking tray. Spoon the filling on top, leaving a 2cm border. 

7.        Lay the second pastry half over the top and press the edges together to seal. Crimp with a fork and cut a small steam slit in the centre. 

8.        Brush the top with oat milk, sprinkle with sesame seeds and bake for 30–35 minutes until puffed and golden. 

9.        Serve warm with rocket alongside.