Leek and mushroom pies

  • Ingredients: For the pastry:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup vegan butter, cold and cut into small pieces
  • 4-6 tbsp ice water
  • For the filling:
  • 2 tbsp olive oil
  • 1 large leek, sliced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1/4 cup unsweetened almond milk
  • 1 tbsp soy sauce
  • Salt and pepper to taste

Instructions:

  1. To make the pastry, combine the flour and salt in a mixing bowl. Add the cold vegan butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
  2. Add 4 tbsp of ice water and mix until the dough comes together. If the dough is too dry, add more water one tablespoon at a time.
  3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat the oven to 375°F (190°C).
  5. To make the filling, heat the olive oil in a large skillet over medium heat. Add the leek and mushrooms and sauté for 5-7 minutes until softened.
  6. Add the garlic and sauté for another minute.
  7. Sprinkle the flour over the vegetables and stir to coat.
  8. Slowly pour in the vegetable broth, stirring constantly to prevent lumps.
  9. Add the almond milk and soy sauce, and stir well. Cook for 2-3 minutes until the mixture thickens.
  10. Season with salt and pepper to taste.
  11. Roll out the pastry dough on a floured surface to 1/8-inch thickness. Cut out circles of dough to fit your muffin tin.
  12. Place the dough circles in the muffin cups and press to fit the sides and bottom of the cups.
  13. Spoon the filling into the pastry cups.
  14. Bake for 20-25 minutes or until the pastry is golden brown and the filling is hot.
  15. Let the pies cool for a few minutes before removing them from the muffin tin.

Enjoy your delicious vegan leek and mushroom pies!

Savory Vegan Leek and Mushroom Pies

Introduction: Elevate your culinary skills with these delectable Vegan Leek and Mushroom Pies, a savory delight that will tantalize your taste buds and impress your guests. Made with a flaky pastry crust and a flavorful leek and mushroom filling, these pies are perfect for any occasion, whether it’s a cozy dinner at home or a gathering with friends. Follow our simple instructions to create these mouthwatering pies and savor every bite of this plant-based goodness.

Ingredients:

For the Pastry:

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup cold vegan butter, cut into small pieces
  • 4-6 tbsp ice water

For the Filling:

  • 2 tbsp olive oil
  • 1 large leek, sliced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1/4 cup unsweetened almond milk
  • 1 tbsp soy sauce
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Pastry: In a mixing bowl, combine the flour and salt. Add the cold vegan butter and blend using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add 4 tbsp of ice water, mixing until the dough comes together. If needed, add more water one tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  2. Preheat the Oven: Preheat your oven to 375°F (190°C).
  3. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add sliced leek and mushrooms, sautéing until softened, about 5-7 minutes. Add minced garlic and sauté for another minute. Sprinkle flour over the vegetables, stirring to coat. Slowly pour in vegetable broth while stirring constantly to prevent lumps. Add almond milk and soy sauce, stirring well. Cook for 2-3 minutes until the mixture thickens. Season with salt and pepper to taste.
  4. Assemble the Pies: Roll out the pastry dough on a floured surface to 1/8-inch thickness. Cut out circles of dough to fit your muffin tin. Place the dough circles in the muffin cups and press to fit the sides and bottom. Spoon the filling into the pastry cups.
  5. Bake the Pies: Bake for 20-25 minutes or until the pastry is golden brown and the filling is hot.
  6. Serve and Enjoy: Allow the pies to cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy the deliciousness of these savory vegan pies!

Conclusion: With their flaky pastry crust and savory mushroom and leek filling, these Vegan Leek and Mushroom Pies are a true delight for any occasion. Whether you’re serving them as an appetizer, side dish, or main course, these pies are sure to be a hit with vegans and non-vegans alike. So roll up your sleeves, gather your ingredients, and get ready to impress your guests with these irresistible vegan treats.