This simple and comforting mushroom filo pie is one of our favourite autumnal meals. It’s lightly spiced with nutmeg and mustard, which pair brilliantly with the earthy mushrooms, and it’s all topped with lovely crunchy filo sheets
Roxy and Ben, the couple behind So Vegan,have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
So Vegan
Roxy and Ben, the couple behind So Vegan,have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
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Ingredients
2 tbsp olive oil, plus 1 tbsp extra to brush
600g mixed mushrooms, roughly sliced (we used 200g speciality mix, plus 400g chestnut mushrooms)
2 leeks, trimmed and sliced
6 garlic cloves, crushed
2 sprigs of rosemary, leaves chopped
150g young spinach
2 tbsp vegan butter or margarine (such as Flora or Violife)
2 tbsp plain flour
400ml oat milk
½ tsp ground nutmeg
1½ tbsp wholegrain mustard
½ tbsp light soy sauce
1 vegan vegetable stock cube
4 large sheets of filo pastry from a 270g pack
½ tbsp sesame seeds
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Step by step
Add 2 tablespoons of olive oil to an ovenproof frying pan (about 26cm) on a medium-high heat. Fry the mushrooms for 12-15 minutes until there is no moisture left and the mushrooms are beginning to brown.
Add the leeks, garlic, rosemary and some seasoning. Turn the heat down slightly and fry for 5 minutes.
Add the spinach to the pan, cook until wilted then tip the mixture into a bowl. Preheat the oven to 200°C, fan 180°C, gas 6.
Wipe the pan clean, pop it back on a medium heat and melt the vegan butter. Add the flour, stir until combined and cook for 2 minutes.
Gradually pour the oat milk into the pan, then add the nutmeg, wholegrain mustard and soy sauce. Crumble in the stock cube and simmer gently for 4-5 minutes or until the sauce has thickened slightly, whisking regularly.
Return the mushroom mixture back to the pan and give everything a good stir. Remove the pan from the heat, scrunch up the filo pastry and cover the pie with the filo sheets. Brush with 1 tablespoon oil then sprinkle over the sesame seeds. Bake in the oven for 15-20 minutes or until golden and crisp.
Kitchen tip
If you don’t have an ovenproof pan, simply prepare the filling in a regular pan, then tip into an ovenproof dish, top with the filo and bake. For a cheaper option, use Imperfectly Tasty mushrooms instead of mixed mushrooms.
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The ultimate comfort food, this creamy chicken and leek pie with crisp golden pastry is a favourite of many. This pie is sold 'Ready to Freeze'. The pastry in this pie will be prepared, but not cooked; so you're able to freeze it right away and then cook it when you're ready.
We suggest freezing your chicken pot pie filling unbaked. You can pre-cook it and then freeze and then re-bake to reheat, but if you do that, you may want to under-bake your pie crust just a little before you freeze.
To freeze, allow the sauce to cool completely before adding the chicken, peppers and mushrooms (You won't need to reheat the chicken before freezing, either). Place the pie filling in a freezer-to-oven safe dish or a foil tin. Roll the pastry out, place on the top of the pie and freeze before baking.
You can make, bake, cool and freeze. Or you can make, assemble and freeze. Either way when you're ready to cook, there's no need to thaw; just add a good 15-20 minutes of extra baking time. Another way is to just make the filling, cool it and store in freezer-quality bags.
In general, custard and cream pies do not freeze well. They tend to get soggy and unappealing when you defrost them. On the other hand, Stephens and Wickenden say fruit pies freeze quite beautifully. First, let the pie cool to room temperature.
The pies can be covered and chilled for two days before re-heating. Alternatively, freeze them for up to one month. Thaw overnight in the fridge before re-heating.
Use cling film or baking paper to wrap each pie individually, then place into ziplock bags or freezer-safe containers. Label with date and type of pie. To reduce the risk of freezer burn and for best results once reheated, eat your frozen pies within two months.
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Prep time: 40 min
