One-Pan Mushroom and Leek Pie

Ingredients

• 2 tbsp olive oil, plus 1 tbsp extra to brush
• 600 g mixed mushrooms, roughly sliced (200 g speciality mix, plus 400 g chestnut mushrooms)
• 2 leeks, trimmed and sliced
• 6 garlic cloves, crushed
• 2 sprigs of rosemary, leaves chopped
• 150 g young spinach
• 2 tbsp vegan butter or margarine
• 2 tbsp plain flour
• 400 ml oat milk
• 1/2 tsp ground nutmeg
• 1 1/2 tbsp wholegrain mustard
• 1/2 tbsp light soy sauce
• 1 vegan vegetable stock cube
• 4 large sheets of filo pastry (from a 270 g pack)
• 1/2 tbsp sesame seeds

Directions

• Add 2 tablespoons of olive oil to an ovenproof frying pan (about 26 cm) on medium-high heat. Fry the mushrooms for 12-15 minutes until there is no moisture left and they 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 and cook until wilted, then tip the mixture into a bowl. Preheat the oven to 200C fan 180C, gas 6.
• Wipe the pan clean, return it to medium heat and melt the vegan butter. Add the flour, stir to combine and cook for 2 minutes.
• Gradually pour in the oat milk, then add the nutmeg, wholegrain mustard and soy sauce. Crumble in the stock cube and simmer gently for 4-5 minutes, whisking regularly, until slightly thickened.
• Return the mushroom mixture to the pan and stir. Remove from the heat, scrunch up the filo sheets and cover the pie with them. Brush with 1 tablespoon oil and sprinkle over the sesame seeds. Bake for 15-20 minutes, until golden and crisp.

Vegan. From So Vegan (Roxy Pope + Ben Pook) on Instagram; full recipe via Sainsbury's Magazine. If you do not have an ovenproof pan, prepare the filling in a regular pan, tip into an ovenproof dish, top with the filo and bake.