Ryan’s Quorn and leek pie
Serves: 3 Ready in: 30 to 60 mins
the sauce should be creamy and light in colour and the pastry should be a nice golden colour if glazed with an egg.
Ingredients:
150g plain flour plus extra for dusting
¼ tsp mustard powder
50g butter diced
75g vegetarian cheese
For the filling
40g butter
1 tsp vegetable oil
2 sliced medium leeks
2 gloves garlic chopped
300g quorn chicken style pices
25g plain flour
100mls vegetable stock
¼ tsp mustard power
200mls milk for glazing or an egg
selection of vegetables
200mls of vegetable gravy
method:
- For the pasry rub flour mustard powder together rub in the butter until the mixture resembles fine breadcrumbs add the grated cheese and stir though gradually add the water cover with cling film and chill for 30 mins
- To make the filling melt the butter and oil in a saucepan add the leeks and cook for 5 mins over a medium heat until softened but not coloured stir in the garlic and quorn pieces cook for 2 mins
- Stir in the flour and mustard powder and cook for 1 min gradually add the stock and milk stirring until the sauce thickens season to taste spoon the quorn mixture into a pie dish cover with cilm film
- Roll out the pastry on a lightly covered floured surface cut shapes and cover the top of the pie dish brush with milk and put in oven for 25 mins until the top is golden brown
- always serve hot both pie and vegetables and gravy.
