Hola! Inspired somewhat by Cupcake Kitteh's post of Leek, Mushroom & Kale Pie I decided to rustle a little pie up for myself! This is the result:
Enough sheets of puff pastry for 1 pie - defrosted (we use Borgs or Papas)
1 Leek, sliced
1 Bag of Mushrooms, chopped roughly
1/2 Bag of Vegan Chicken, chopped into small chunks (we use Aroma Chicken found at Trans Emporium - our local Vietnamese superstore, )
2 Cloves of Garlic, minced
1 Bunch of Spinach, roughly chopped
2 tbsp Chicken Stock Powder (Massel!)
1 tbsp Thyme
1 tbsp Chilli Flakes
1 Pinch Nutmeg
3 tbsp Nuttelex
2 tbsp Flour
1 tbsp Tapioca
1 Cup Soy Milk
salt, to taste
1 tbsp Soy Milk
1 tbsp Olive Oil
Preheat the oven to 180deg.
Oil up a pie pan and line the bottom and sides with pastry, prick the bottom. Put in the oven and cook until light brown. It may puff up - don't worry about that :)
In a saucepan heat some oil.
Add garlic and leek, cook until soft and translucent. Add mushroom and cook until it releases it juices.
In a separate fry pan toss in the chicken and fry until crispy.
In another pot melt the nuttelex, whisk in the flour, tapioca, chicken stock and soy milk.
Add the creamy mixture to the mushroom and leek, stir in the chicken, spinach, thyme (MUST rub between fingers first!), nutmeg, and season with salt and pepper to taste,
Tweak herbs & spices until just right. Pile the mix into prepared pie crust and smooth down.
Top the filling with pastry lid and trim edges.
In a small bowl combine soy milk and oil, and brush over lid with pastry brush. Prick holes in lid, pop in the oven and bake until golden brown.
I couldn't be bothered making a salad for the side so we served this with shoe string fries, and a mayo/sriracha sauce, but honestly the chips were good dipped in creamy sauce of pie!
I have mastered a nice little seasoning for oven baked chips too. I whisked together a tablespoon of salt, teaspoon of chicken stock powder and a teaspoon of cayenne chilli powder together, and coated the frozen chips. Once cooked I sprinkled some more on top and tossed through. Deeeeelish!
I think if I did this pie again I would add some chopped roasted cauliflower, it would go perfectly with the beautifully creamy sauce!
Maybe you should give it a try?