One-pan mushroom and leek pie
A simple and comforting mushroom and leek pie perfect for a Sunday. Price: £10.68 for 4 servings.
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
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