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+ servings
vegan chicken and leek pie in roasting dish

Quorn chicken and leek pie

Vegan Quorn pieces, leeks and potatoes are mixed together in a creamy cashew sauce and encased in puff pastry. Delicious!
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Soaking time (for cashews) 20 mins
Course Main Course
Cuisine British, Vegan
Servings 4 people

Ingredients
 
 

For the cashew sauce

  • 100 g cashews soaked in hot water for at least 20 minutes
  • 400 ml oat milk
  • 2 tbsp nutritional yeast
  • salt and pepper

For the pie

  • 1 tbsp dairy free spread
  • 2 leeks sliced
  • 280 g vegan Quorn chicken pieces
  • 380 g cooked potatoes about 3 medium potatoes
  • 1 tbsp chopped parsley
  • 375 g sheet ready made vegan puff pastry
  • Dairy free milk for brushing

Instructions
 

  • First make the cashew sauce. Soak 100g cashew nuts in boiling hot water for at least 20 minutes. Drain and add to a blender with 400ml oat milk, 2 tbsp nutritional yeast and a little salt and pepper. Blend until smooth and set aside.
  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • If your potatoes aren’t cooked, peel and chop three medium potatoes into bite sized pieces, then boil in a pan of hot water until soft.
  • To make the pie heat 1 tbsp dairy free spread in a large frying pan. Add the 2 sliced leeks and sauté until soft.
  • Add the 280g bag of vegan Quorn pieces and stir fry for 2 minutes.
  • Add the cashew sauce and bring to the boil. Then simmer until the Quorn pieces are cooked through (about 10 minutes).
  • Stir through your cooked potatoes and 1 tbsp chopped parsley and transfer to a large pie dish.
  • Cover with the puff pastry sheet. Use the tip of a sharp knife to make a criss-cross pattern in the pastry then bake for 25-30 minutes until the pastry is golden brown.
  • Serve immediately.
Keyword Quorn chicken and leek pie
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