leek and mushroom pot pies
Recipe from Five Ingredient Vegan by Katy Beskow (Quadrille, £15) Photography © Luke J Albert.
These cosy pies are creamy, fragrant and satisfying. I love serving them as small individual portions, but feel free to create one large pie to share, family-style.
Many brands of shop-bought puff pastry are made with vegetable oil instead of butter, making it accidentally vegan (but do check the ingredients before you buy).
1 tbsp sunflower oil
1 medium leek, finely chopped
250g (9oz) chestnut (cremini) mushrooms, brushed clean and roughly sliced
2 garlic cloves, crushed
5 tbsp soya single cream generous pinch of sea salt and black pepper
1 sheet of ready-rolled puff
pastry (ensure dairy-free)
For a golden finish to the pastry, brush with a little soya milk before baking.
Preheat the oven to 200°C/400°F/gas mark 6.
Heat the oil in a frying pan, add the leek and soften over a medium heat for 4–5 minutes.
Throw in the mushrooms and cook for a further 5 minutes, stirring occasionally.
Add the garlic and cook for 2 minutes until softened and fragrant.
Then pour in the soya single cream and cook for a further minute.
Season with sea salt and black pepper
to taste and remove from the heat.
Unroll the puff pastry sheet.
Position two small pie dishes upside down on the pastry and use a knife to cut out around them. If you like, you can use the excess pastry to cut out shapes to decorate the pie tops.
Fill the pie dishes with the creamy leek and mushrooms, then place the pastry discs over the top, crimping the edges all the way around with a fork.
Bake in the oven for 15–18 minutes until golden.
Enjoyed this recipe?
banh mi with quick pickles
Banh mi are Vietnamese-style sandwiches, served hot with crispy tofu, savoury nutty spread and pickled vegetables. This version is easy to make at home, and is the perfect weekend lunch to enjoy with family and friends.
moroccan chickpea and squash traybake
All the flavours of the Middle East, with little effort! This traybake is simple, filling and hearty, packed with chickpeas, apricots and pistachios. Serve with toasted pittas and a bowl of smooth houmous.
limoncello panna cotta
Simple, refreshing and perfectly balanced, this dessert is the ideal option to follow a heavy meal.