Vegan Leek & Mushroom Pies

These Vegan Leek & Mushroom Pies are a savory, flaky, and golden comfort food that’s ideal for memorable events or cosy dinners. This filling is hearty and flavorful without using any animal products, thanks to the addition of leeks, which give it a delicate onion-like sweetness, and mushrooms, which give it a rich, earthy depth. Each pie, wrapped in a buttery vegan pastry, is cruelty-free and provides warmth and satisfaction. For those seeking a plant-based substitute for classic, flavorful pies, these Vegan Leek & Mushroom Pies provide both decadence and health benefits. These pies are perfect for meal prep, family meals, and dinner parties, and both vegans and non-vegans will love them.

NUMERICAL REVIEW:

• Diet: Vegan, free from egg and dairy
• Course: Dinner/main
• Cuisine: European/British
• Twenty-five mins will be required for the prep
• Cooking time will be ~thirty-five mins
• Working time will be an hour in full
• Size/serving: One mini pie per person
• Yield in total: A big pie has six servings(6 individual pies)
• Mode of cooking: Baking
• Level of difficulty: Normal

TOOLS:

• A spatula/spoon(wooden)
• Pastry brush
• A frying pan/skillet(big)
• An oven
• Bowls for mixing
• 6 individual pie tins(a large pie dish)
• Pin for rolling

INGREDIENTS:

PASTRY:

• Salt, half a teaspoon
• 2 & 1/2 cups of flour(all-purpose)
• Water(ice-chilled), ~eight tbsp.
• 1/2 cup of chilled & cubed vegan butter

FILLING:

• Thyme(fresh), one tbsp.
• 1 tbsp. of soy sauce(tamari as a GF alternative)
• Big leeks(trimmed, cleaned, & thinly sliced), two
• 2 tbsp. of nutritional yeast
• Oil of olives/vegan butter, two tbsp.
• 2 tbsps. of flour(all-purpose)/corn flour, to thicken
• Button, cremini, or mixed mushrooms(sliced), two cups
• 1 cup of soy/oat milk(unsweetened)
• Minced garlic, three cloves
• Salt, half a tsp.
• 1/2 tsp of powdered black pepper

OPTIONAL TOPPING:

• Apply plant milk on top for a golden finish.

INSTRUCTIONS:

1. Include the flour & salt in a bowl and mix well.
2. Then add the vegan butter and mix till it becomes crumbly.
3. Now, add a tablespoon of iced water & mix well.
4. Repeat the above step till the formation of dough.
5. Cover it with an adhesive wrap sheet after forming a ball & insert it in the refrigerator for twenty mins.
6. Load the frying pan with oil that is over a regular flame.
7. First, add the leeks to the heated oil & cook them till they become soft.
8. Then, include the minced garlic and mushrooms.
9. Cook till the mushrooms release their water & begin to brown.
10. It will take ~eight mins.
11. Then include the salt, pepper, soy sauce, and thyme & mix well.
12. Dust the flour all over the mixture.
13. Next, add the vegan milk slowly while stirring continuously to have a creamy sauce.
14. Now, include the nutritional yeast & cook till the sauce thickens.
15. After that, turn the flame off & cool it down a bit.

ASSEMBLING:

1. Warm up the oven(empty) at 190 C.
2. Roll the sheet of pastry you just made.
3. Line the pie tins or a pie dish(big) with a sheet of pastry.
4. Fill the pastry tins with the mushroom & leek creamy mixture.
5. Again, cover the filling with a pastry sheet.
6. Sealing the edges with water.
7. Make the little slits for the evacuation of steam.
8. Use the brush to lightly coat the surface with vegan milk for a golden finish.
9. Insert it in the oven for ~thirty-five mins.
10. When you see the beautifully golden brown top, get the pie out of the oven

TIPS:

• Include a little white wine to have a strong flavor while cooking the mushrooms.
• You can prepare and refrigerate the filling and the pastry dough separately for quick assembling and baking right before serving.
• Mix the vegan cream into the filling right before assembling to enhance the richness.
• You need to chill the dough to enhance the flakiness.

HOW TO PRESERVE(LEFTOVERS):

CHILLING:

• Once the pies cooled down to the surrounding temperature, store them in the container sealed with an airtight lid. Refrigerate them for almost four days. Rewarm them to bring the crispness back.

FREEZING:

• Pack every pie individually using the foil/cling wrap. That’s how you can freeze them for ~two months.

REWARMING:

• You can warm them directly from the frozen state at 175 degrees C for ~thirty mins.

FAQs:

What should I change if I make a single big pie in place of the mini pies?

• You only need to increase the time of baking from thirty-five to forty-five mins when making a big single pie.

What other veggies may I add?

• Carrots, spinach, or peas would be a great addition to our pie filling.

Is that possible to go Gluten-free while making this pie?

• Sure! Use the gluten-free flour in pastry dough, as well as thickening the filling.

NUTRITIONAL FACTS/SERVING:

Size/serve: One mini pie
Calories: ~280 kcal
Carbs in total: Thirty-two grams
Fiber: 4 g
Net carbohydrates: Twenty-eight grams
Fats: 13 g
Sugar: Four grams
Proteins: 6 g
Sodium: ~350 milligrams