Cheese, Leek and Spinach Pie Questa ricetta è anche disponibile in italiano.
Hello guys, today I’d like to keep my recipe both simple and classic. Vegan Cheese, Leek and Spinach Pie
This is why I decided to bake my take of a super comforting British-Style Leek and Cheese Pie.
I made my creamy and oozing filling with leek, spinach and a generous amount of nutritional yeast, for a good cheesy flavour, and decided to serve it with a classic fluffy mash potato, steamed peas and gravy.
Most British leek pies have potatoes in the filling but I personally think they’re a bit too much on a mushy side.
You can decide to still have potatoes to accompany this dish, both roasted or purèed.
Also, all ingredients are also 100% in season and rich on vitamin A and C, not to mention their protein and iron contents (spinach: 2.9g and 2.7mg – leeks: 1.5g and 2.1mg ).
Overall 1 portion contains less than 600 calories, our daily need of vitamin B12, B6 and K, 55g of carbohydrates and 15g of proteins.
This is indeed the ultimate treat that will bring together all the guest at your table, even non-vegans I totally assure you that!
Let’s see how to make it!
Vegan Cheese, Leek and Spinach Pie Recipe
1 Vegan Puff Pastry Sheet (280g)
300 ml Plant Based Milk
100 gr Fresh Spinach
25 gr Flour
20 gr Vegan Butter
3 tbsp Nutritional Yeast
Finely chop the leeks.
In a pan melt the butter then add chopped onions, leek, salt, pepper, thyme and a pinch of nutmeg, fry for a few minutes then turn on low heat and simmer for 10-15 minutes until soft.
Slighly warm the milk.
Preheat the oven at 180°C (350°F).
As soon as the leek and onions are soft sprinkle them with the flour, stir well and cook for a couple of minutes.
Gradually add the warmed milk stirring constantly. Cook the mixture for a bunch of more minutes until it thickens, then add the nutritional yeast (or, if you prefer, vegan cheese finely chopped).
Stir well then add the fresh spinach and give it a final stir.
Roll the pastry and coat the bottom of a round 24 cm tin (or 24x24cm squared).
Pour the filling over the pastry then cover with a second layer of puff pastry, making sure to seal all edges.
Decorate as you please and place it in the fridge for a few minutes (ideally 30, but 10 will do as well if you’re in rush. Alternatively you can make the pie the day before and store it in the frige before baking it).
Bake for 25-30 minutes and…enjoy!
(Note: pie might take longer based on how thick the dough is rolled).
Give this pie a try and let me know what you think in the comment section or on social networks!