One-pan mushroom and leek pie

Serves: 4

 

INGREDIENTS

2 tbsp olive oil, plus 1 tbsp extra to brush

600g mixed mushrooms, roughly sliced (we used 200g speciality mix, plus 400g chestnut mushrooms)

2 leeks, trimmed and sliced

6 garlic cloves, crushed

2 sprigs of rosemary, leaves chopped

150g young spinach

2 tbsp vegan butter or margarine (such as Flora or Violife)

2 tbsp plain flour

400ml oat milk

½ tsp ground nutmeg

1½ tbsp wholegrain mustard

½ tbsp light soy sauce

1 vegan vegetable stock cube

4 large sheets of filo pastry from a 270g pack

½ tbsp sesame seeds

 

METHOD

Add 2 tablespoons of olive oil to an ovenproof frying pan (about 26cm) on a medium-high heat. Fry the mushrooms for 12-15 minutes until there is no moisture left and the mushrooms are beginning to brown.

Add the leeks, garlic, rosemary and some seasoning. Turn the heat down slightly and fry for 5 minutes.

Add the spinach to the pan, cook until wilted then tip the mixture into a bowl. Preheat the oven to 200°C, fan 180°C, gas 6.

Wipe the pan clean, pop it back on a medium heat and melt the vegan butter. Add the flour, stir until combined and cook for 2 minutes.

Gradually pour the oat milk into the pan, then add the nutmeg, wholegrain mustard and soy sauce. Crumble in the stock cube and simmer gently for 4-5 minutes or until the sauce has thickened slightly, whisking regularly.

Return the mushroom mixture back to the pan and give everything a good stir. Remove the pan from the heat, scrunch up the filo pastry and cover the pie with the filo sheets. Brush with 1 tablespoon oil then sprinkle over the sesame seeds. Bake in the oven for 15-20 minutes or until golden and crisp.

 

Recipe credit: Sainsbury’s Magazine