This simple and comforting mushroom filo pie is one of our favourite autumnal meals. It’s lightly spiced with nutmeg and mustard, which pair brilliantly with the earthy mushrooms, and it’s all topped with lovely crunchy filo sheets
Roxy and Ben, the couple behind So Vegan,have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
So Vegan
Roxy and Ben, the couple behind So Vegan,have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
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Ingredients
2 tbsp olive oil, plus 1 tbsp extra to brush
600g mixed mushrooms, roughly sliced (we used 200g speciality mix, plus 400g chestnut mushrooms)
2 leeks, trimmed and sliced
6 garlic cloves, crushed
2 sprigs of rosemary, leaves chopped
150g young spinach
2 tbsp vegan butter or margarine (such as Flora or Violife)
2 tbsp plain flour
400ml oat milk
½ tsp ground nutmeg
1½ tbsp wholegrain mustard
½ tbsp light soy sauce
1 vegan vegetable stock cube
4 large sheets of filo pastry from a 270g pack
½ tbsp sesame seeds
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Step by step
Add 2 tablespoons of olive oil to an ovenproof frying pan (about 26cm) on a medium-high heat. Fry the mushrooms for 12-15 minutes until there is no moisture left and the mushrooms are beginning to brown.
Add the leeks, garlic, rosemary and some seasoning. Turn the heat down slightly and fry for 5 minutes.
Add the spinach to the pan, cook until wilted then tip the mixture into a bowl. Preheat the oven to 200°C, fan 180°C, gas 6.
Wipe the pan clean, pop it back on a medium heat and melt the vegan butter. Add the flour, stir until combined and cook for 2 minutes.
Gradually pour the oat milk into the pan, then add the nutmeg, wholegrain mustard and soy sauce. Crumble in the stock cube and simmer gently for 4-5 minutes or until the sauce has thickened slightly, whisking regularly.
Return the mushroom mixture back to the pan and give everything a good stir. Remove the pan from the heat, scrunch up the filo pastry and cover the pie with the filo sheets. Brush with 1 tablespoon oil then sprinkle over the sesame seeds. Bake in the oven for 15-20 minutes or until golden and crisp.
Kitchen tip
If you don’t have an ovenproof pan, simply prepare the filling in a regular pan, then tip into an ovenproof dish, top with the filo and bake. For a cheaper option, use Imperfectly Tasty mushrooms instead of mixed mushrooms.
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Chicken & Leek Pie Cooking guidelines from frozen. Remove pie from outer packaging but leave the pie within the foil. Preheat the oven with a baking tray to 180°C fan / Gas 6. Place the pie onto the pre-heated baking tray and cook in the centre of the pre-heated oven and cook for 50-55 minutes.
The leek pie is the showstopper. The sliced leeks are sautéed in butter and lardon—cubed pork fat, oftentimes made from pancetta. You then add cheese and cream to the leeks and transfer the mixture into a buttery piecrust and bake.
I preheat the oven to 400 then take the pie (which is in a glass pyrex pan) out of the freezer and put it directly into the oven. I bake at 400 for twenty minutes then turn the oven down to 375 and continue cooking the pie until the fruit is tender and juices thickened, about another 40 minutes.
Heating from Frozen - 40 minutes at 160°C (Gas Mark 4). 2. Heating after thawing out overnight in fridge - 20 minutes at 170°C (Gas Mark 5) Adjust the times according to your particular oven as conventional ovens may take longer to heat the product than fan assisted ovens.
We traditionally trim the green tops off leeks and throw them away, but the thick leaves are perfectly edible and have just as much if not more flavour than the milder, pale end. Often referred to as a super food, leeks are high in flavonoids, vitamins A, E and K, and fibre.
Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and may have anti-inflammatory, anti-diabetic, and anticancer properties, as well as other health benefits. Definite proof of these health benefits of leeks will depend upon future studies with humans.
Leek is richer in some vitamins and minerals compared to onion. In 100 grams of leeks, there are 2.1 g of iron — 10 times more than the amount found in onions. AgroWeb.org data on onions and leeks show that the calcium content of leeks is higher, with the exception of green onions.
Cooking Instructions Preheat oven to 350 degrees. Brush crust with one more yolk. Place frozen pie in oven for 90 minutes. For a darker golden crust after 90 minutes, increase oven temp to 400 degrees and bake for an additional 10-15 minutes, or until desired color is reached.
Cover each pot pie with foil and freeze for up to 2 months. To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top.Remove the foil and bake for another 30 minutes or until golden brown. Enjoy!
You can make, bake, cool and freeze. Or you can make, assemble and freeze. Either way when you're ready to cook, there's no need to thaw; just add a good 15-20 minutes of extra baking time. Another way is to just make the filling, cool it and store in freezer-quality bags.
Wrap the pie in plastic wrap and freeze until ready to bake and serve. Preheat the oven to 425 degrees F. Before baking the frozen pie, brush the surface of the piecrust with cream and sprinkle with sugar. Bake for 10 minutes then turn the oven down to 375 degrees F and bake until light golden brown, about 1 hour.
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Prep time: 40 min
