Chicken (V) and leek pie

Chicken (V) and leek pie


  1. 2 sheets of vegan shortcrust pastry – jus rol
  2. 3 leeks
  3. 1 packet of chicken pieces Quorn vegan
  4. 1 can of Alpro soy cream
  5. A few potatoes
  6. Vegan flora/spread
  7. Full mustard
  8. Salt and pepper


  • Line a casserole dish with one of the puff pastry sheets
  • Boil the potatoes and puree with plenty of flora, salt, pepper and 2 teaspoons of mustard
  • Chop and cook the leeks, then drain, add to the saucepan with the cream and simmer with a few tablespoons of Flora and salt and pepper
  • Fry the chicken pieces, defrost in Flora, then add to the creamy leek mixture stir
  • Pour the leek-chicken mixture into the dish with the batter, then put a layer of puree on top
  • < li>Cover with the second sheet of pastry and, if there is any batter left, with Get creative with a pattern for the top of your cake!

  • Apply a little oil to the top so it browns well
  • Bake at about 180 for 45 minutes


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