Potato and Leek vegan dinner pie recipe

Potato and Leek Pie

Potato and Leek Pie
 
Author:
Recipe type: Mains
Ingredients
  • One sheet of defrosted puff pasty
  • 1 good dollop of non-dairy butter/margarine
  • 2 good sized leeks, thinly sliced
  • Approx. 1 kg of potatoes – peeled & sliced with a mandolin (very thin)
  • White sauce (recipe below)
  • Thyme & non-dairy cheese for topping
White sauce
  • ¾ cup soy milk
  • ½ cup raw cashews (can be substituted with sunflower seeds)
  • 1 tablespoon arrowroot flour
  • 1 tablespoon olive oil
  • 1 tablespoon of crushed garlic
  • 1 tablespoon nutritional yeast flakes (can be omitted)
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon dried mixed herbs
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • Black pepper to season
Instructions
White sauce
  1. Place all ingredients into a blender & blend until smooth (it will thicken when cooked)
Pie
  1. Make white sauce
  2. Heat oven to 175oC
  3. Cut puff pastry to fit the bottom of an oiled, springform pan
  4. Layer bottom with ⅓ of potatoes
  5. Sprinkle with leek, drizzle with white sauce (spread with a butter knife)
  6. Repeat until all ingredients are used
  7. Top with grated cheese & sprinkled with thyme
  8. Bake for 1 hour & 15 minutes

 

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