A pie for all seasons, with a better protein, fibre packed hit! We're swapping out the chicken in a chicken, leek & mushroom pie for Better Nature Smoky Tempeh. Flavour-hungry tempeh soaks up all the flavour in our rich, creamy base of softened leeks and mushrooms, spiked with fragrant thyme. For an easy pie topping, we take ready-made puff pastry, then slice it into small squares and scatter them over the filling for a patchwork effect that's super simple yet looks impressive. Bake until golden and bubbling, then enjoy. This also freezes well for up to 3 months. You can also make this recipe with Better Nature Original Tempeh. For a vegan friendly version swap the butter, pastry and milk for vegan alternatives.
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Ingredients
ready rolled puff pastry 320 g (sliced)
leek 500 g (sliced)
chestnut mushrooms 200 g (sliced)
garlic cloves 2 (crushed)
Better Nature smoky tempeh 400 g (torn)
butter 2 tbsp
plain flour 2 tbsp
milk 600 ml
Dijon mustard 1 tsp
dried thyme 2 tsp
egg 1 (beaten)
Method
Prep the pastry
Unroll the puffpastry, keep the pastry on the sheet it comes in, then with a sharp knife, slice it into squares, approx 2cm.
Pop the pastrysquares into the fridge while you make the filling.
Prep the ingredients
Thinly slice the leeks and chestnut mushrooms. Peel and crush the garlic cloves.
Tear the Better Nature smoky tempeh into bite sized chunks.
Cook the pie filling
Preheat the oven to 200C.
Heat a dash of oil in a large frying pan over a medium-high heat. When the pan is hot add the torn Better Nature smoky tempeh and cook for a few minutes until golden brown. Transfer the tempeh from the pan.
Wipe out the pan, then add the butter and when melted stir in the leeks and chestnut mushrooms with a pinch of salt, cook gently for 5 - 7 minutes. You want the leeks to be softened and the mushrooms to reduce in size.
Add the garlic and cook for a minute until fragrant.
Sprinkle over the flour, mixing well and cook it out for 2 minutes.
Gradually add the milk to the pan, stirring continuously until you have a creamy sauce.
Add the Dijon mustard and dried thyme. Simmer for a few minutes then adjust the seasoning to taste.
Top the pie & bake
Pour the filling into a pie dish (ours was 24cm). Or if your pan is ovenproof you can leave add the pastry straight on top - let the filling cool down a little so it doesn't melt the pastry.
Top the pie with the pastrysquares, don't worry about being neat here, the beauty of this type of topping is that you can scatter over the squares, depending on the size of your dish or pan you may have a few gaps.
Brush the pastry with the beaten egg.
Bake in the oven for 30 - 35 minutes, until the pastry is golden and crisp.
Plate Up
Take the pie out of the oven, leave to stand for a few minutes then plate it up.
