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vegan pie

Dinner Recipe

Vegan Chicken and Leek Pie

Vegan chicken and leek pie

Easy Vegan Chicken and Leek Pie using Puff Pastry

This delicious vegan take on a classic chicken and leek pie is one of the EASIEST recipes to make, using only a few key ingredients and relatively cheap to make. Perfect leftovers for lunch the next day, this pie is one of my favourite savoury pies to enjoy.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Leeks- Using green ends and all, don’t be scared to use the full leek. Remember to give them a quick rinse under a tap to make sure there isn’t any dirt hanging around.

Vegan Chicken- Now you can use any brand for this however I used the quorn chicken pieces as they absorb the flavour of the cream and leeks really well. I think they stay deliciously juicy and good in texture when cooking so feel free to give these a go.

Puff Pastry- Did you know that most puff pastry is accidentally vegan? Be sure to check the label before hand.

Vegan Cream- This is really easy to find in shops now a days which is great, I’ve used Oatly Single Cream for this (the one in the black and white packaging)

Dijon Mustard and Sage- These are the two bits of flavour you’ll add to the pie, if you don’t have dried sage swap for dried or fresh thyme instead.


vegan chicken and leek pie

Cooking tips:

When baking- Bake uncovered for the first 20 minutes or so, but if you see the pastry on top starting to turn a really dark golden colour, cover loosely with baking parchment or foil to bake for the final 15 minutes or so.

Don’t overcook the leeks to start with – The very start of cooking the vegan chicken and leeks is just to take the edge off and bring the flavours together, they only need around 7-7 minutes of cooking at max.


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Vegan chicken and leek pie

Vegan Chicken and Leek Pie

Easy vegan puff pastry chicken and leek pie using only five main ingredients. Plant based but delicious in flavour and ready in less than an hour. Easy to prep in advance and perfect for leftover lunch.
Prep Time 7 mins
Cook Time 35 mins
Servings 4 people

Ingredients
  

  • 1 white onion
  • 1 large leek green ends and all
  • 250 ml vegan cream
  • 1 stock cube with 100ml boiling water
  • 1 clove garlic
  • 1/2 tsp dijon mustard
  • 1 tsp dried sage
  • Salt and pepper
  • 300 g vegan ‘chicken’ pieces such as Quorn
  • 375 g puff pastry sheet
  • 2 tbsp tamari sub for 2 tbsp melted vegan butter with a pinch of smoked paprika

Instructions
 

  • Start by chopping the onion, leek and garlic then add to a non stick pan and fry for 5 minutes before adding in the dried sage and stock cube & water
  • Add in the vegan chicken (if using from frozen, pop in the microwave for 3 minutes first) then stir vegan cream and dijon mustard and allow to simmer for a further 5 minutes
  • Preheat the oven to 200ºC fan
  • Grab a baking dish, I opted for a 20x30cm dish, line with just over 1/2 of the puff pastry sheet, spoon in the filling then using the other piece of puff pastry, create a lid pinching together the edges to seal it
  • Score on a pattern on top, feel free to get creative, brush with the tamari and pop in the oven to bake for 35 minutes, checking on it after about 25, if the pastry is turning too brown on top, add a piece of foil or baking parchment loosely over the top until finished baking
  • Serve up hot, along side some steamed veggies and enjoy!

If you like this recipe why not try my creamy leek and mushroom soup?

leek mushroom rice soup

Dinner Recipe Sides & Savoury Snacks

Halloween Salsa and Melted Cheese Pumpkin Pies

halloween easy pies

Halloween Inspired Pumpkin Shaped Salsa and Cheese Pies

These are just 6 ingredients, really easy to make and vegan friendly too. Perfect for the halloween season, these pumpkin shaped pies are stuffed with Holy Moly Salsas and vegan cheese to create the ultimate comfort food.

What’s in the recipe?

Puff Pastry- Most puff pastry found in the shops is accidentally vegan friendly. I use a ready made sheet that simply needs unrolling and warming to room temperature before using.

Holy Moly Salsa- For this recipe I’ve used the new Smoky Red Pepper and Tomato Salsa along with the classic Tomato and Mango salsa. The larger pumpkin has the smoky red pepper one, whereas the smaller pumpkins have the tomato and mango salsa.

Vegan Cheese- I’ve used a block of mature cheddar style ‘cheese’ which I had grated to help melt a little quicker inside the pies.

Tomatoes- I love the tangy sweet pop of flavour from the tomatoes in this, you can easily leave this ingredient out however I love it for the texture.

Vegan butter- Using melted plant based butter mixed with the Smoked Paprika creates the perfect glaze for the pastry before popping in the oven. It gives a beautiful orange colour to help with the theme too.

halloween vegan pies

Tips and tricks:

Pastry- I find letting the pastry warm up a little from the fridge helps it stay easy to work with. Don’t let the pastry get too warm otherwise it’ll become difficult to work with and won’t hold the filling very well.

Preheat the oven- Get the oven up to 200ºC whilst making the pumpkins so it’s piping hot when you put the pumpkins in.

No cookie cutter?-Don’t worry, simply free hand it, that’s what I did. I just folded the sheet of pastry in half then cut out the pumpkin shapes so each pumpkin had the perfect other half to fit the shape.

Leftover pastry?- Simple cut into long strips and twist the two together, coat in the butter and paprika, top with vegan cheese and bake with the pumpkin shapes. Zero waste too!

Leave them in the oven until golden- You don’t want undercooked pastry, everyone’s oven is slightly different so make sure the top has changed to a beautiful golden pastry colour on top before taking out of the oven.

Pumpkin scoring – Using a sharp knife, score moon shaped lines into the top of the pastry to create the look of the pumpkin

Stems- For the stalk of the pumpkins, I use use pieces of the leftover pastry and shaped them into the stalk and popped them at the top of the pumpkin.

pumpkin halloween vegan pies

halloween easy pies

Halloween Salsa and Cheese Pumpkin Pies

Just 6 Ingredients needed for these easy Halloween inspired salsa stuffed Pumpkin shaped Pies. A great recipe to make for the spooky season, using Holy Moly's Salsa for the filling along with vegan cheese for a simple but delicious filling.
Prep Time 20 mins
Cook Time 23 mins
Servings 6 Pumpkins

Ingredients
  

  • 1 sheet of puff pastry
  • 3 -4 tbsp Smoky Red Pepper & Tomato Salsa
  • 3-4 tbsp Tomato and Mango Salsa both @holymolydips
  • 70 g vegan cheese grated
  • 1 large tomato sliced
  • 2 tbsp vegan butter melted
  • 1 tsp smoked paprika

Instructions
 

  • Roll out the puff pastry sheet and using either a pumpkin cookie cutter, or free hand, cut out 2 large pumpkin shape and 4-6 smaller pumpkin shapes
  • On the large pumpkin, place a few tbsp of the Smoky Red Pepper and Tomato Salsa on one side, 1 handful of grated vegan cheese, a few slices of tomato, then place the other piece on top, pinch the edges together then coat in some of the melted butter and paprika
  • Repeat with the smaller pumpkins but with the Tomato and Mango Salsa
  • Place on a lined baking tray and bake for 22-25 minutes, or until golden on top

This post was in partnership with Holy Moly.

vegan pumpkin halloween pies

If you like this recipe why not try my Home Made Pop Tarts / Hand Pies