MUSHROOM AND LEEK PIE
MUSHROOM AND LEEK PIE
Introducing another recipe from the Big Dish Energy Series. It’s the ultimate comfort food for a cosy night-in during the cold winter months. Not only is it packed with plant-variety and protein, but it is also creamy and super easy to make.
makes 4 Servings
Prep Time: 30 min
INGREDIENTS
1 pack of vegan chicken (I used what the cluck) or jar of butter beans
2 leeks
½ brown onion
1 tbsp flour
400ml milk (I used oat)
200g chestnut mushrooms
1 vegetable stock
2 tsp dijon mustard
½ tsp nutmeg
Small handful fresh parsley
Small handful fresh thyme
Olive oil for cooking
1 pack puff pastry
METHOD
Heat the oven to 190 Celsius.
Start by prepping your veggies. Finely dice the onion and thinly slice the leek and mushrooms. Finely chop the fresh herbs.
Heat up a large pan at medium heat, drizzle in olive oil and add the vegan chicken. Fry each side until golden brown, then remove from the pan. If using a jar of beans, add them into step 5 instead.
Into the same pan, add the leek, onion and mushrooms with a drizzle of olive oil, sauté them for around 5 minutes. Sprinkle over the flour. Cook until no white pieces remain. Pour in the milk and stir well.
Crumble in the stock cube, add dijon mustard, nutmeg and shred the chicken pieces back in. Stir in the fresh herbs.
Cut your pastry sheet into 4 squares and place onto a lined baking sheet. Brush with milk and bake for 12 minutes until golden.
Serve a good helping of the pie filling into a bowl and place a pastry square on top.
-
Per serving (if you serve 4)
Calories: ~520 kcal
Protein: ~18 g
Carbohydrates: ~40 g
Fibre: ~6 g
Fat: ~32 g
Iron: ~4.6 mg
Calcium: ~210 mg
Potassium: ~720 mg
Magnesium: ~60 mg
Folate: ~70 µg
Zinc: ~2 mg
All values are an estimate.
These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.
