Golden ‘Chicken’ & Leek Pies
These pies are mmmnn delicious! You can choose whether to make 1 large pie, 6 medium-sized (using pie cases or ramekins) or 12 little pies (using a muffin tin).
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Preparation time
20 min
Cook time
1 hr 5 min
Total time
85
Cuisine
British
Meal
- mains
Servings
6
Ingredients
- 1 onion, finely diced
- 3 cloves garlic, finely chopped
- 1 tsp paprika
- Handful thyme leaves, stalks removed
- 1 tsp sugar or syrup (eg maple, agave)
- 300g/10½ oz leeks, sliced
- 400g/14 oz vegan chicken pieces (we used THIS Isn’t Chicken)
- 200g/7 oz squash, peeled and cubed (1cm square). You can use pre-prepared squash cubes if easier
- 2 vegan stock cubes dissolved in 250ml/1 cup boiling water
- 125ml/½ cup vegan white wine
- 200g/1 cup vegan creme fraiche (eg Oatly)
- 1 tbsp lemon juice
- 500g/17½ oz ready-made puff pastry (eg Jus-Rol)
- Small amount of soya milk for brushing the pastry
Instructions
- Preheat the oven to 160°C/320°F/Gas Mark 3.
- Grease either 1 large pie dish, 6 medium-sized pie dishes or a 12 slot muffin tin.
- In a large pan or wok, fry the onion until soft.
- Add the garlic and paprika and fry for a further couple of minutes.
- Add in the thyme leaves, sugar, leeks, ‘chicken’ pieces, squash and cook until the squash is soft (but not mushy), stirring frequently.
- Pour in the stock, wine and vegan creme fraiche then simmer for 10 minutes, stirring frequently.
- Stir through the lemon juice then remove from the heat and leave the mixture to cool.
- On a floured surface, roll out the puff pastry to around 4mm thick. Using a pastry cutter, cut the pastry to line your chosen pie dish and then cut a lid.
- Divide the mixture evenly between the pie dishes then place the pastry lid on the top and seal the edges before gently folding them in to create a rustic look.
- Lightly brush the pies with soya milk before placing in the oven for 30-35 minutes or until the pies are nice and golden. Check after 25 minutes to make sure they’re not browning too quickly. If they are, cover them with foil.
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