Mushroom, leek, spinach creamy pie

The filling makes 2 adult size pies and there is also enough to make mini pastries with puff pastry for snacks!


Olive oil
400g of mushrooms, sliced
1 leek, washed, trimmed and cut finely
2 cups of baby spinach (thawed frozen would work too)
1 cup of veggie stock
Filtered water (if required)
3 tablespoons of hemp seeds
2 sheets of short crust pastry (the Pampas brand is vegan!)
Soy milk to brush pastry

Creamy sauce for the pies
2 tablespoons of Buttery Nuttelex or vegan butter
2 tablespoons of tapioca flour or gluten free flour
1 cup of almond milk


1. Preheat oven to 190 degrees Celsius / 375 degrees Fahrenheit
2. Start by spraying medium sized ramekin with non-stick spray (the ones I used were about 15cm)
3. Place sheets of pastry over the ramekins and allow to defrost
4. Add oil, garlic and leek to pan and stir until translucent
5. Add mushrooms, spinach, stock, hempseeds and stir through until they are cooked. You may need to add additional water
6. In another small saucepan, add vegan butter and allow to melt over a medium heat
7. Reduce heat to low-medium setting and whisk in flour until a paste like texture is formed (start of a basic roux)
8. Add almond milk slowly until it comes together trying to get as many lumps out as possible, absolutely ok if there are lumps though! (you may need more milk)
9. Add to mushroom mixture and stir thoroughly
10. Allow to cool down slightly
11. Fill the ramekins and fold in the sides, brush with soy milk
12. Bake for 1 hour and serve with salad or your favourite seasonal veggies!

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