Plantbased Cheese, Leek and Spinach Pie with Roasted Potatoes

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Hello guys, today I’d like to keep my recipe both simple and classic.
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 Cheddar-style vegan cheese and decided to serve it with a side of roasted thyme potatoes.
Most British leek pies have potatoes in the filling but I personally think they’re a bit too much on a mushy side. Alternatively I wanted to have another classic side that you can’t never go wrong with: delicious skin-on roasted potatoes. And I’m going to show you an easy and quick way to prepare the most mouthwatering spuds crispy and flavourful on the outside and mushy and soft on the inside.
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 – potatoes: 2g and 0.8 per 100g).
Overall 1 portion contains around 700 calories (696kcal – roasted potatoes included), 73g of carbohydrates and 12.9g 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 bake it!

Ingredients:
500 gr Potatoes
1 Vegan Puff Pastry Sheet (280g)
300 ml Plant Based Milk
100 gr Fresh Spinach
1 Leek
2 Onions
2 tbsp Olive Oil
25 gr Flour
20 gr Vegan Butter
30 gr Vegan Cheese Block (Cheddar Style)
Salt
Pepper
Nutmeg
Fresh Thyme
Note: I didn’t add any herbs to the pie filling because the cheese I used was already with herbs. Feel free to use your favourite. I suggest chives, thyme and parsley 🙂

Method:
Finely chop both onions and leek.

In a pan melt the butter then add chopped onions, leek, salt, pepper and a pinch of nutmeg, fry for a few minutes then turn on low heat and simmer for 10-15 minutes until soft.
In the meantime wash and chop the potatoes into 1 inch chunks (I like to leave the skin on on mine for both extra crunch and nutrients). Transfer to a pyrex bowl, add 1 inch of water, cover with film, pierce the film with a fork a few times and microwave for 8 minutes at 800W.

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 vegan cheese previously grated or finely chopped.

Stir until the cheese has melted, then add the fresh spinach and give it a last stir.

Set aside.
Roll the pastry and coat the bottom of a round 20 cm tin (or 20x20cm 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).
Carefully remove the film above the potatos, drain the excess water and season (in the same pot) with 2 tbsp of olive oil, salt, pepper and fresh thyme.

Arrange the potatoes on a baking tray making sure not to overlap them too much between one another.
Cook both the pie and the potatoes in the oven for 25-30 minutes and enjoy!
(Note: pie might take longer based on how thick the dough is).

Print Recipe
Plantbased Cheese, Leek and Spinach Pie with Roasted Potatoes
My take of a super comforting British-Style leek and cheese pie: creamy and oozing filling with leek, spinach and Cheddar-style vegan cheese and a side of roasted thyme potatoes.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. Finely chop both onions and leek.
  2. In a pan melt the butter then add chopped onions, leek, salt, pepper and a pinch of nutmeg, fry for a few minutes then turn on low heat and simmer for 10-15 minutes until soft.
  3. In the meantime wash and chop the potatoes into 1 inch chunks (I like to leave the skin on on mine for both extra crunch and nutrients). Transfer to a pyrex bowl, add 1 inch of water, cover with film, pierce with a fork a few times and microwave for 8 minutes at 800W.
  4. Slighly warm the milk.
  5. Preheat the oven at 180°C (350°F).
  6. 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 vegan cheese previously grated or finely chopped. Stir until the cheese has melted, then add the fresh spinach and give it a last stir. Set aside.
  7. Roll the pastry and coat the bottom of a round 20 cm tin (or 20x20cm squared).
  8. Pour the filling over the pastry then cover with a second layer of puff pastry, making sure to seal all edges.
  9. 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).
  10. Carefully remove the film above the potatos, drain the excess water and season (in the same pot) with 2 tbsp of olive oil, salt, pepper and fresh thyme.
  11. Arrange the potatoes on a baking tray making sure not to overlap them too much between one another.
  12. Cook both the pie and the potatoes in the oven for 25-30 minutes and enjoy!

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