This leek and chickn pie is creamy, rich and really quick and easy to make. If you want to make your own filo, fill your boots but really life is too short and the pre-made versions are usually accidently vegan.
I used Tesco’s own brand chickn pieces which I find holds its shape really well but you can use vegan Quorn or make your own Seitan.
You could also make it with shortcrust pastry – the filo is good though and provides a crispy top without the excess stodginess. I served mine with colcannon and roasted kalettes.
- 150 – 200g plant based chicken or seitan
- 1 large leek t tbsp vegan butter
- 2 tbsp plain flour 200ml oat milk
- 2 tbsp nutritional yeast
- 1tsp wholegrain mustard
- 1 vegetable stock pot or stock cube
- 2 blocks frozen spinach
- big handful of fresh flat leafed parsley
- 3-4 sheets of filo pastry
- olive oil
- Cook the chickn according to the package instructions and set aside
- Slice the leek in half and half again then thinly slice into small pieces
- Melt the butter, add the leek and fry gently for 4 – 5 minutes with a little salt until softened
- Add the flour and stir for a minute and then take off the heat
- Slowly add the oat milk to create a thick sauce
- Put the pan back on a very low heat and add the yeast, mustard and stock
- Stir the sauce and then add the spinach and parsley and cover for a couple of minutes
- Transfer the mixture to a pie dish
- Take each pasty sheet and brush with olive oil and crumple each one on the top to cover the filling.
- Cook the pie at 180 for 20 minutes until golden on the top.