This pie is lovely and comforting and it is based on a Hairy Bikers recipe. It is great to make for dinner parties and everyone loves it. The filling is basically a one pot dish that can be made in advance and then baked with the pastry when you need it.
1 tablespoon of vegan margarine
2 leeks, sliced
350g mushrooms, sliced
2 garlic cloves, sliced
1 spring of thyme, leaves only
1 tablespoon flour
1-2 teaspoons Dijon mustard
100ml red wine
200 ml stock
180-200g vacuum packed chestnuts
1 pack ready rolled puff pastry, vegan
Melt the butter in a saucepan on a low heat and then add the leeks. Cover and cook for 5 minutes.
Add the mushrooms and turn the heat up a bit. Cook for another 5 minutes and then add the garlic and thyme.
Add the flour and mix in well to coat the vegetables. Stir in the mustard and then add the wine. Stir until it is well mixed together.
Gradually add the stock whilst stirring, bringing everything to the boil. Leave to simmer on a lower heat until the mixture thickens.
Add the chestnuts and take of the heat. Season to taste. Transfer to a pie dish and leave to cool slightly.
Preheat the oven as per pastry instructions.
Roll out the pastry and drape over the pie dish with the filling inside. Cut pastry to size leaving some overhang. Use vegan milk to seal the edges and then use a fork to crimp them.
Glaze the pie with vegan milk and then make some air holes with a knife before transferring to the oven. Bake as per pastry instructions. Serve immediately, yum!