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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.
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Prep Time 7 minutes
Cook Time 35 minutes
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!