Leek and mushroom pie with vegan puff pastry
A golden, flaky vegan pie packed with leeks and mushrooms in a thick, savoury, creamy sauce.
- Time1 hr 10
- LevelMedium
- Costabout £1.26 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Heat the oil in a large pan and cook the leeks for 8 minutes until soft. Add the mushrooms and cook for 8 minutes until all their water has gone.
16 min - 2
Stir in the garlic and flour and cook for 1 minute. Gradually add the 400 ml soya milk and the stock, stirring all the time.
- 3
Add the mustard and thyme and simmer for 5 minutes until very thick. Season and leave to cool for 10 minutes.
5 min - 4
Spoon the filling into a 1.5 litre pie dish. Brush the rim with soya milk.
- 5
Lay the pastry over the top, press the edges down and trim. Cut a small slit in the middle and brush with the rest of the soya milk.
- 6
Bake for 30 minutes until the pastry is puffed and deep golden. Rest for 5 minutes before serving.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.