Leek and mushroom pie The Mandevile Hote

February: Recipe of the Month



2 tbsp vegetable oil
2 leeks sliced into 3 cm thick rings
250g of mushrooms halved
2 springs of thyme, leaves picked
1 sheet of puff pastry, vegan
Coconut oil, melted for glazing the pastry
For the sauce:
100g of cashew nut
250 ml of oat milk
1/2 tsp of curry powder 
1/2 tsp of Mizo paste
1 dash of white wine vinegar
Place the cashews in a pan and cover it with the oat milk. Add the curry and a pinch of salt and gently simmer it for 10 minutes. You just want to soften the cashews not to reduce the liquid.
Strain the cashews, reserve the liquid.

Place the cashews in a blender and slowly add the liquid until you have a nice creamy sauce.
You may not need all the liquid, so please pour in slowly the liquid until you have the right consistency. Stir in the miso paste and a dash of white wine vinegar, than taste and season it with salt and pepper.
Place a large pan on the heat and add the leeks with a splash of oil and a pinch of salt.
Cook for about 5 minutes stirring to avoid any burning. Once starting to soften scrape the leek in to a large bowl.
Place the pan back to the heat and add the mushrooms with the thyme and a little more oil.
Cook for 5 minutes until cooked through than add do the bowl with the leeks.
Preheat the oven to 180 degrees Celsius 

Fold in the sauce then transfer the mixture into a pie dish.

Cut out a pie lid from the puff pastry sheet to fit the size of the pie dish.

Fork around the edge of the puff pastry for decoration then lay the pastry over the pie filling tucking down the pastry down the sides of the dish to get a good seal.

Cut two small air holes in the top of the pie then brush with a little coconut oil.

Place in the oven for 30-40 minutes until the pastry is nice and golden, then serve.