Vegan Leek and Mushroom Pies

Delicious vegan leek and mushroom pies. Creamy leek and mushroom mini pot pies with a buttery puff pastry crust topping.

Veganising the classic leek and mushroom pie is easy – simply replace milk with oat milk and add some vegan cream. It tastes almost identical! These vegan pies are simple to make and ready in just over an hour.

Vegan leek and mushroom pies: ingredients

To make these pies, you will need:

• mushrooms
• leek 
• garlic 
• sage leaves 
• flour
• plant-based butter
• vegetable stock
• oat milk
• plant-based double cream
• puff pastry 

How to make mini leek and mushroom pot pies

Firstly, thinly slice the mushrooms and leeks. Heat the oil in a large pot or casserole dish over a medium-high heat. Add the garlic and leeks and fry for 2 minutes, until softened.

Then add in the mushrooms and sage leaves. Fry, stirring often, until the liquid from the mushrooms has evaporated, about 6-8 minutes.

Add in the herbs and butter and stir until melted. Mix in the flour and cook for 30 seconds. Add the milk and stock and stir until thickened, about 3 minutes. Pour in the cream and continue to stir until just heated through.

Divide the filling between the pie dishes. Leave to cool completely.

Once cooled, preheat the oven to 200°C/180°C fan (400°F/350°F). Place the pastry in the freezer for 10 minutes.

Roll out the pastry and cut out four 10 cm circles with a cookie cutter. Pace one circle on top of each pie. Use any remaining pastry to add decorations.

Brush the pastry with plant milk, place onto a baking tray, and bake for 15-17 minutes.

Serve, and enjoy!

Mini pot pie dishes

For this recipe you will need 4 pot pie dishes. I used mini Le Creuset casserole dishes. These usually quite expensive but we bought ours at TK Maxx and only paid around £8 each for them!

Similar recipes

If liked this recipe, check out more mushroom recipes:

• Creamy mushroom pasta
• Mushroom and tofu tacos
• Vegan mushroom bao buns

Vegan Leek and Mushroom Pies

5 from 1 vote

Vegan creamy leek and mushroom mini pot pies. Made using vegan puff pastry and plant-based oat cream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Cooling time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 pies

Course: Main Course

Cuisine: British

Calories: 438

Ingredients Equipment Method

Ingredients

  

• 2 tbsp olive oil
• 500g/4 cups mushrooms I used a mixture of button and closed cup
• 1 leek large
• 4 cloves garlic finely chopped
• 10 fresh sage leaves finely sliced
• 1 tsp dried mixed herbs
• 2 tbsp plain flour
• 25g/1oz vegan butter
• 100ml/3.5oz vegetable stock
• 150ml/5¼oz oat milk
• 100ml/3.5oz plant-based double cream
• 200g/7oz ready-rolled puff pastry vegan
• plant milk for brushing

Equipment

• 4 pot pie dishes around 10cm/4inches across
• circular cookie cutters around 10cm/4inches across

Method

 

1. Thinly slice the mushrooms and leeks.
2. Heat the oil in a large heavy-bottomed pot or casserole dish over a medium-high heat. Add in the garlic and leeks. Stir for 2 minutes until slightly softened.
3. Add in the mushrooms and sage leaves and fry for 6-8 minutes until all the liquid from the mushrooms has evaporated.
4. Stir in the herbs and butter until melted. Next add the flour and stir through. Cook for 30 seconds.
5. Add the stock and milk and slowly add into pan, stirring constantly. Continue stirring until thickened, around 3 minutes. Add in the cream and stir until just heated through.
6. Divide the filling amongst the pie dishes and leave to cool completely.
7. Once cooled, preheat the oven to 200°C/180°C fan (400°F/350°F). Place the puff pastry in the freezer for 10 minutes.
8. After 10 minutes lightly flour a work surface. Roll out the dough and cut out 4 10cm circles. Place one circle on top of each pie. Use any extra pastry to decorate the pies.
9. Brush each pie with a little plant milk and bake for 15-17 minutes until golden.
10. Serve and enjoy!