Ingredients

For the vegan shortcrust pastry

300g self raising flour

1/4 tsp fine salt

6 tablespoons sunflower/vegetable oil

6 tablespoons Aquafaba (Aquafaba is chickpea juice, poured straight from a can of tinned chick peas)

 

For the vegan puff pastry

100g bread flour

60g plain flour

pinch salt

160g vegan butter, hard stick block, don’t use spreadable margarine

100mls cold water

 

For the pie

1 tbsp light soya sauce

200g vegan quorn cubes

1 leek 160g fresh leeks, half for filling, half for garnish

1/2 a small onion onion, finely diced

3 stems fresh thyme, leaves only

1 bay leaf

 

For the Bechamel sauce

1 rounded tbsp/15g plain white flour

1 tbsp/15ml vegetable oil

1/2 tsp vegetable boullion

salt

ground white pepper

150mls unsweetened soya milk

1/4 cup sweetened soya milk

 

For Beurre Manie

1 tblsp plain flour

1 tblsn vegan margarine.

 

1 carrots, peeled

1 parsnip, peeled

1/4 swede, peeled

1 small onion, sliced

2 sprigs fresh thyme, leaves only

1 tbsp red wine

1 tsp gravy browning

1 tsp vegetable boullion

white pepper corns, to taste salt, to taste

400mls vegetable water

Method

For the vegan Shortcrust pastry, sieve your flour into a bowl and add salt. Add oil to flour and combine with your finger tips to make a fine “breadcrumb’ mix. Add Aquafaba, enough to form a soft ball. Do not knead or over work. You can use immediately or for best results chill in your fridge for an hour before rolling for use. Cooking time for rolled pastry 25-30 mins at 180C.

For the vegan puff pastry, place the flour in a mixing bowl and add the salt and combine. Cut your cold butter into chunks and add to the flour and rub it into the flour. Be careful here as you don’t want to rub the butter in too much. You still want chunks of butter visible as this is what will make your pastry lovely and flaky. Add the water little by little and mix until you have a dough. Cover and refrigerate for 30 minutes.

Form the dough into a rectangle and roll it out until it is 3 times its original length. Fold the top third of the dough onto the middle of the dough and the bottom third on top of that. Give the dough a quarter turn and roll it out again until it is 3 times its original length. Again fold the top third to the middle and the bottom third on top of that. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat another 2 times and you’re pastry is ready to use!

For the vegan gravy, fry your onions until soft. Add chopped vegetables and thyme and fry for 10 minutes. Add remaining ingredients. Bring to the boil and simmer for approximately 30 minutes until vegetables are soft. Blend gravy with a stick blender. Return to low heat and whisk in, small amounts at time, your Beurre Manie to achieve desired consistency. Adjust seasoning and serve.

For Beurre Manie, mix ingredients together to form a paste. If you are making your pastry make it now and place in the fridge to chill. Place Quorn pieces in a bowl and add soy sauce to season. Set aside. Remove leaves from each thyme stem by holding narrowest tip in one hand and with the other hand pinch lightly between finger and thumb and run this hand down to stem base.

Finely slice the onion and fry in a small amount of the vegetable oil with the fresh thyme leaves, bay leaf on low heat until opaque. Wash the leeks and slice into 1cm ‘rounds’. Blanch the leeks in boiling, salted, water for approx 5 minutes, until bright green and softened.

Drain leeks in a sieve (retain water for gravy, don’t loose it down the sink!) Allow leeks to steam ‘dry’ whilst you continue. To make your white sauce (bechamel). Heat the oil in a non stick pan, add the flour and mix into a loose paste. Still on the heat, gradually add soya milk, whisking continuously until you have a ‘creamy, thick sauce. 8. Remove from the heat, add vegetable stock, salt & peer to taste. Combine leeks, onions, quorn, white sauce, taste again for seasoning. Set aside, covered with a side plate.

Have your sweetened soya milk and pastry brush ready in a bowl/cup. Halve your puff pastry and with a rolling pin roll to 1/2 cm thickness. Place an upturned bowl onto one pastry sheet as a ‘lid’ template and cut a circle 1.5 times larger than the rim of you pie case. Set aside and
cover with a clean T towel. Repeat with shortcrust pastry, your base pastry, to a larger size round, 2 times the diameter of your small pie tin.

Now you are going to build your pie! Lightly grease your pie tin. Line the tin with shortcrust pastry ensuring it touches, but isn’t forced, right to the base of tin. The pastry should come
over the top of the tin wall. Divide the filling between the 2 tins, ensuring it is central to the pie well, it will spread evenly on heating. Brush one side of your pastry lid with sweetened soya milk. Place milk side down on top of filling. Gently bring lid & base edges together. Trim any excess pastry with a knife or scissors and save excess. Pinch together to form a ‘crimped edge” Brush top of pies with sweetened soya milk. Prick each lid twice, with a small, sharp knife to allow steam to escape and air to enter on baking. Place on a baking sheet and bake for 1 hr at 180C.

Now prepare your leek garnish. Cut thin strips, julienne (match stick size) style and toss in 1 tsp of cornflour Deep fry in hot oil for approximately 1 minute or until leeks have darkened in colour. Remove from oil with a slotted spoon onto absorbent kitchen paper. Season with salt and black pepper. Remove pie from the oven Leave to rest for 5 minutes before removing from tin and eating topped with deep fried leeks and lashings of homemade gravy and locally soured seasonal greens.

Has a low carbon footprint
Has a low carbon footprint