J'AIME March 2021

Mushroom and leek pie
The Vegan Society has shared this delicious recipe
for a mushroom and leek pie - courtesy of Aimee
Ryan of Wallflower Kitchen. Aimee says: “Not
enough people realise that animal agriculture is a
leading cause of global warming. If you want to
make one simple but effective change to help save
the planet - veganism is the way to go.”
Ingredients
I tbsp olive oil
2 medium leeks, trimmed and sliced into discs
3 cloves garlic, minced
500g button mushrooms
1 tsp dried mixed herbs
For the sauce:
1 tbsp dairy-free butter
2 tbsp plain flour
350ml dairy-free milk
1/8 tsp ground nutmeg
A pinch of salt and pepper
1 roll vegan puff pastry
Method:
Add the olive oil to a large saucepan on medium
heat. Fry the leeks and garlic for 2 minutes.
Add the mushrooms, herbs, salt and pepper and
stir for a minute. Place the lid on top and cook for
8 minutes.
Meanwhile, in a small saucepan, melt the dairyfree
butter on medium heat. Add the flour and
stir until combined. Slowly add in the milk, a
tablespoon at a time and whisk, until you have
a smooth thick mixture. Stir in the nutmeg and
season with salt and pepper.
Combine the cooked leeks and mushrooms with
the sauce and leave to cool completely.
Make sure your puff pastry is at room temperature
(if using frozen, leave at room temperature
overnight) and preheat the oven to 200C.
Add the leek and mushroom mixture to a pie dish
and top with the puff pastry, cutting off any excess
pastry around the edges.
Crimp the edges using a fork and score a crisscross
pattern on the top with a sharp knife.
Finally, dip a pastry brush in a little dairy-free
milk and brush the top of the pie, to help it
brown.
Cook for 25 minutes until golden brown. Serve
straight away.
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