This simple and comforting mushroom filo pie is one of our favourite autumnal meals. It’s lightly spiced with nutmeg and mustard, which pair brilliantly with the earthy mushrooms, and it’s all topped with lovely crunchy filo sheets
Roxy and Ben, the couple behind So Vegan,have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
So Vegan
Roxy and Ben, the couple behind So Vegan,have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
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Ingredients
2 tbsp olive oil, plus 1 tbsp extra to brush
600g mixed mushrooms, roughly sliced (we used 200g speciality mix, plus 400g chestnut mushrooms)
2 leeks, trimmed and sliced
6 garlic cloves, crushed
2 sprigs of rosemary, leaves chopped
150g young spinach
2 tbsp vegan butter or margarine (such as Flora or Violife)
2 tbsp plain flour
400ml oat milk
½ tsp ground nutmeg
1½ tbsp wholegrain mustard
½ tbsp light soy sauce
1 vegan vegetable stock cube
4 large sheets of filo pastry from a 270g pack
½ tbsp sesame seeds
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Step by step
Add 2 tablespoons of olive oil to an ovenproof frying pan (about 26cm) on a medium-high heat. Fry the mushrooms for 12-15 minutes until there is no moisture left and the mushrooms 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 to the pan, cook until wilted then tip the mixture into a bowl. Preheat the oven to 200°C, fan 180°C, gas 6.
Wipe the pan clean, pop it back on a medium heat and melt the vegan butter. Add the flour, stir until combined and cook for 2 minutes.
Gradually pour the oat milk into the pan, then add the nutmeg, wholegrain mustard and soy sauce. Crumble in the stock cube and simmer gently for 4-5 minutes or until the sauce has thickened slightly, whisking regularly.
Return the mushroom mixture back to the pan and give everything a good stir. Remove the pan from the heat, scrunch up the filo pastry and cover the pie with the filo sheets. Brush with 1 tablespoon oil then sprinkle over the sesame seeds. Bake in the oven for 15-20 minutes or until golden and crisp.
Kitchen tip
If you don’t have an ovenproof pan, simply prepare the filling in a regular pan, then tip into an ovenproof dish, top with the filo and bake. For a cheaper option, use Imperfectly Tasty mushrooms instead of mixed mushrooms.
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"This deliciously moreish, flaky pie is a mildly cheesy version of the famous flamiche of Picardy, in northern France, where the filling is more usually a simple mixture of chopped leeks, butter and a little cream."
Cover each pot pie with foil and freeze for up to 2 months. To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown. Enjoy!
They're a good source of vitamin K, which may help reduce the risk of osteoporosis, in addition to aiding in blood clotting for wounds and supporting heart health. They're high in fiber, which helps promote regularity and a healthy digestive system.
We traditionally trim the green tops off leeks and throw them away, but the thick leaves are perfectly edible and have just as much if not more flavour than the milder, pale end.
On the flip side, already-baked pies that are then frozen won't have the same crispy, flaky crust as pre-freeze, but in my experience they are still delicious, especially when reheated in the oven and/or served a la mode. Most cream, custard and meringue pies do not hold up well to freezing.
It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking. If you freeze pies after baking them, thaw them at room temperature for about three hours and then crisp them in a 450 degree Fahrenheit oven for about 20 minutes.
A leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chives, and Chinese onion.
What Do Leeks Taste Like? Leeks taste like a mild sweet onion, but with their own distinctive twist. Let's put it this way: shallots and onions taste much more alike other than leeks and onions do. It's that sweet-not-exactly-onion flavor that chefs love and seek out.
The leek is a member of the onion family, but unlike the onion, it does not form a bulb. The thick, fleshy stalk is about the same diameter at the base and resembles a large green onion without a bulb. Leaves are flattened like those of garlic.
Leeks are another option. They aren't terribly similar to bok choy, but they are warm and spicy, and leafy, so they add a lot of the same kinds of flavors to your cooking. Like bok choy, they can also be prepared in a wide variety of cooking, including chopped up in soups and stews, roasted, and added to stir fry.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 40 min
