OK, OK, I am feeling rather smug after tonight’s dinner marvel, but it was delicious. Really, really delicious. And it was also very easy to make, and used up some of the veg that has been looking sadly up at me from the bottom of the fridge for the last week. Because it’s vegan, there’s no cream in the recipe, just some soya milk which makes a lovely creamy sauce. And this makes it a healthy choice too if you’re watching the calories, what more do you need to convince you to try it 😉
For 4-6 portions you need
1 sheet puff pastry, rolled out to .5cm thickness
1 leek, finely sliced
2-3 carrots, peeled and cut into bite sized pieces
2-3 parsnips, ditto the carrots
4-5 mushrooms cut into chunky slices
2 tbsp plain flour
1 tbsp wholegrain mustard
1/2 pint soya milk plus a little extra for glazing the top of the pie
1 tbsp olive oil
1 tsp stock powder
2 tbsp finely chopped flat leaf parsely
salt and pepper
Begin by sauteeing the vegetables in the oil in a large pan. Cover with a lid and allow the veggies to steam fry for 5 mins or so. Remove the lid and increase the heat a little to evaporate off the mushroom juices.
Sprinkle over the flour and stock powder and allow to cook out. Add the mustard and slowly add the soya milk until it’s all absorbed and the sauce is nicely thickened. Season and add the parsley.
Place the vegetables and sauce in a pie dish. Put the puff pastry on the top and seal the edges. You don’t have to use a pie funnel but it will help to cook the inside out if you have one and prevent a soggy pastry lid. Crimp the edges of the pie and brush the top with a little extra soya milk.
Bake the pie in a hot (180 degree) oven for 30-40 mins until the pastry is golden, crispy and cooked through. Serve with baby jacket potatoes, steamed cauliflower and lashings of yummy gravy. Nomtastic.