Vegan Mushroom, Leek and Squash Pie
By Ocado
Published on 08 December 2022
In this vegan mushroom, leek and squash pie, the squash is roasted with a festive spice mixture of ginger, cloves and nutmeg before being added to a mixture of vegan butter-softened leeks and mushrooms (complete with a vegan bechamel to bring it all together). The creamy filling is piled into a pie dish and a lattice of puff pastry is draped over the top. We love this recipe served with a generous scoop of mashed potatoes and smothered in our meat-free gravy for the ultimate plant-based Christmas meal.Time and servings
1 hr 55 minsTotal time
8Servings
30 minsPrep time
1 hr 25 minsCooking time
Ingredients
- 3 tbsp of olive oil
- 0.25 tsp of ground nutmeg
- 0.25 ground ginger
- 0.25 tsp of ground cloves
- 400 g of pumpkin or butternut squash, peeled, cut into bite-size chunks
- 5 tbsp of vegan butter
- 2 leeks, tough green tops removed, halved lengthwise, washed, thinly sliced
- 350 g of chestnut mushrooms, quartered
- 80 g of peeled roasted chestnuts, roughly chopped or crumbled
- 50 g of plain flour
- 500 ml of unsweetened soya drink
- 1 tsp of dijon mustard
- 1 500g plant-based ready to use puff pastry
- 1 tsp of marmite, mixed with 1 tsp water, to glaze
- 2 tsp of nigella seeds
Method
Step 1
Heat the oven to 190°C/170°C fan/gas 5. Place a large baking tray in the bottom of the oven to preheat.Step 2
In a large bowl, mix together the oil, nutmeg, ginger, cloves and a generous pinch of salt and coarse ground black pepper. Add the chopped pumpkin or squash to the bowl and toss to coat in the spice mixture. Transfer to another large baking tray and roast in the oven for 15-20 mins until the squash starts to soften.Step 3
Meanwhile, in a large pan, melt 2 tbsp vegan butter and fry the leeks over medium heat until they begin to soften. Add the mushrooms and fry together over medium heat until both have softened. Crumble in the chestnuts, cook for a further 5 mins over a low heat, then transfer to a large bowl and set aside.Step 4
In the same pan, melt the remaining 3 tbsp butter, then whisk in the flour and cook over medium heat for 1 min. Remove from the heat and slowly whisk in the soya drink a little at a time until smooth. Return to the heat and bring up to the boil for 1 min before lowering the heat and simmering for 5 mins, whisking constantly. Stir in the mustard and season to taste with salt and coarse ground black pepper.Step 5
Once the squash has cooked for 15-20 mins, add it to the sauce along with the leek mixture, then gently stir to combine everything. Season to taste.Step 6
Roll out half of the puff pastry block into a circle with a thickness of 5mm and use it to line a 20cm pie dish. Don’t trim off any overhang for now.Step 7
Roll out the remaining pastry to a thickness of 5mm. Use a sharp knife or a crinkle cutter to cut it into 10 long ribbons approx. 1cm thick.Step 8
Spoon the pie filling into the pie dish. Now, form a lattice on top with the strips of pastry by following this method.Step 9
Lay five strips over the pie filling, parallel and equally spaced from one another. Carefully fold back the second and fourth strips, then lay another strip of dough perpendicular to them.Step 10
Unfold the second and fourth strips over the new strip. Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until the pie has been covered with the pastry lattice.Step 11
Trim the dough strips to 2cm over the edge of the dish. Fold the edges of the strips under the overhang from the base of the pie, creating a thicker border that rests around the lip of the dish. Crimp the edges using a fork.Step 12
Brush the pastry strips with the Marmite glaze and sprinkle over the nigella seeds. Carefully place the pie on the preheated baking tray and bake for 35-40 mins, covering with foil if the pastry begins to brown too much.Step 13
Leave to stand at room temperature for 10 mins before slicing and serving with a scoop of mashed potatoes, if you fancy it, and a glug of our vegan gravy.