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!
Ingredients
For the cashew sauce
- 100 g cashews soaked in hot water for at least 20 minutes
- 400 ml oat milk
- 2 tablespoons nutritional yeast
- salt and pepper
For the pie
- 1 tablespoon dairy free spread
- 2 leeks sliced
- 280 g vegan Quorn chicken pieces
- 380 g cooked potatoes about 3 medium potatoes
- 1 tablespoon 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 tablespoons nutritional yeast and a little salt and pepper. Blend until smooth and set aside.
- Preheat the oven to 180°C (fan)/200°C/400°F/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 tablespoon 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 tablespoon 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.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 1089kcalCarbohydrates: 105gProtein: 29gFat: 64gSaturated Fat: 14gPolyunsaturated Fat: 12gMonounsaturated Fat: 32gTrans Fat: 1gSodium: 823mgPotassium: 982mgFiber: 11gSugar: 14gVitamin A: 1177IUVitamin C: 19mgCalcium: 222mgIron: 7mg
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