British Mushroom and Thyme Pot Pies with Puff Pastry Lids

Shopping list

• 2 tbsp olive oil

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• 2 piece leeks — trimmed and sliced

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• 400 g chestnut mushrooms — thickly sliced

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• 2 clove garlic cloves — crushed

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• 2 tbsp plain flour

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• 300 ml vegetable stock — use vegan stock cube

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• 150 ml unsweetened soy milk

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• 4 sprig fresh thyme — leaves stripped

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• 1 tsp Dijon mustard — check label for vegan certification

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• 1 pinch sea salt — to taste

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• 1 pinch black pepper — to taste

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• 320 g vegan puff pastry — ready-rolled, chilled

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• 2 tbsp unsweetened soy milk — for brushing

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Heat the olive oil in a large frying pan over a medium heat. Add the sliced leeks and cook gently for 5 minutes until softened.

3. 3

   Add the mushrooms and garlic, increase the heat slightly and cook for a further 5– 6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to colour.

4. 4

   Sprinkle in the plain flour and stir well to coat the vegetables. Cook for 1 minute.

5. 5

   Gradually pour in the vegetable stock, stirring constantly, then add the soy milk, thyme leaves and Dijon mustard. Bring to a gentle simmer and cook for 3– 4 minutes until the sauce has thickened. Season with sea salt and black pepper. Remove from the heat.

6. 6

   Divide the mushroom mixture among four individual ovenproof dishes (about 300 ml capacity each).

7. 7

   Unroll the vegan puff pastry and cut out four rounds slightly larger than the rim of each dish. Lay a pastry round over each dish, pressing gently around the edges to seal.

8. 8

   Brush the pastry lids with a little soy milk and use a sharp knife to cut a small steam vent in the centre of each.

9. 9

   Place the dishes on a baking tray and bake for 20– 25 minutes until the pastry is puffed and deeply golden.

10. 10

    Let the pies cool for 2– 3 minutes before serving hot.