Vegan Leek & Mushroom Pie
By :The Culinary Cartel
Celebrate British Pie Week with our hearty and comforting plant based pie, covered in golden and crispy, flaky puff pastry. This winner of a pie is filled with jammy leeks, sautéed mushrooms and a moreish oat cream sauce spiked with Dijon and pepper. Serve up your pie with buttery peas and our famous quick and easy mash (insert instant pot mash link) No need to faff with the heating whole oven for a single pie when you have your instant vortex ready to cook in mere seconds. Simply make your filling, pile it into an oven safe dish that fits the basket and cover the filling in pastry. Pop your pie into the vortex, and you are ready to go- no preheating required. The vortex will have your pastry puffed and crisped in no time
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Browse Category Vegetable Dish
Cooking Technique Air Fry
Main Ingredient Mushrooms
Keyword Pie, Winter
Home Category Vegetable Dish
Prep Time 20 Minutes
Cook Time 25 Minutes
Servings
4 Servings
Ingredients
  • 3 clove garlic
  • 1 tbsp cornflour
  • 125 ml vegetable stock
  • 2 tbsp dijon mustard
  • Salt & pepper, as needed
  • 250 ml oat creamer
  • 300 g leek, thinly sliced
  • 500 g mushrooms
  • 5 g fresh thyme
  • 1 puff pastry, defrosted
  • Oat milk, as needed
Browse Category Vegetable Dish
Cooking Technique Air Fry
Main Ingredient Mushrooms
Keyword Pie, Winter
Home Category Vegetable Dish
Prep Time 20 Minutes
Cook Time 25 Minutes
Servings
4 Servings
Ingredients
  • 3 clove garlic
  • 1 tbsp cornflour
  • 125 ml vegetable stock
  • 2 tbsp dijon mustard
  • Salt & pepper, as needed
  • 250 ml oat creamer
  • 300 g leek, thinly sliced
  • 500 g mushrooms
  • 5 g fresh thyme
  • 1 puff pastry, defrosted
  • Oat milk, as needed
Votes: 0
Rating: 0
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Instructions
  1. Using Sauté (normal/medium) on your Instant Pot or a frying pan, cook the leeks until just starting to soften, then add the mushrooms
  2. Add the garlic and cook for 1 more minute.
  3. Mix the corn flour with a little vegetable stock to form a smooth slurry. Pour the cornflour mixture, remaining stock and oatly cream into the sautéed vegetables.
  4. Pick the thyme from the woody stems and add this to the pie filling.
  5. Mix in the Dijon, and season to taste with salt and pepper.
  6. Spoon the filling into a suitable size dish to fit in your Air Fryer. Unroll your defrosted pastry, then cut a circle big enough to cover your pie.
  7. Place your pastry circle on top of your filling and crimp the edges to the pie dish to seal everything together.
  8. Poke a few small holes in the centre of the pie to allow the steam to escape, then brush the pastry with a little oat milk. Place the pie into the basket of your air fryer.
  9. Select Air Fry, set the time to 25 Minutes and the temperature to 170°C.
  10. Once cooked, remove the pie from the Vortex and serve immediately alongside your sides of choice.
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