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Digital Subscriptions > Vegan Food & Living Magazine > Junk food - June 2019 > JUNK FOOD

JUNK FOOD

Give in to your desires for junk food and devour our tastiest homemade recipes

Chestnut mushroom, new potato and leek pie

By Richard Church (richardchurchuk.com)

Serves 4-6 | Prep 15 mins | Cook 55 mins | Calories 1,052 (per serving)

a knob of vegan butter for greasing

1 block of ready-made vegan shortcrust pastry flour, for dusting

FOR THE PIE FILLING

500g (1lb 2oz) new potatoes, cut in half

3 tbsp olive oil

600g (1lb 5oz) chestnut mushrooms, cut in half

1 large leek, sliced

1 vegan stock cube

2 tbsp fresh chopped thyme

a dash of black pepper

4 tbsp nutritional yeast

2 tbsp plain flour

400ml (14floz) vegan cream

salt, to taste

TO TOP

1 block of ready-made vegan puff pastry

a little milk, for brushing

a sprinkle of each of sea salt, dried oregano and ground paprika

1 Preheat the oven to 200°C/Gas Mark 6 and grease a large pie dish with the vegan butter.

2 Bring a pan of water to the boil to cook the new potatoes.

3 While the water is coming to the boil, dust the work surface with flour and roll out the shortcrust pastry to allow it to fill the bottom of the pie dish, as well as up the sides. Line this with greaseproof paper and then fill with dried rice or baking beans. Bake the pastry base in the middle of the oven for 15-20 minutes, until just cooked.

4 While the pastry is cooking, boil the new potatoes for about 8-12 minutes, until tender but not falling apart. Drain them when they are ready and set them aside.

5 To make the filling, heat the oil in a large frying pan or wok and fry the mushrooms on a high heat for about 10 minutes, until browned all over. Add the sliced leek and cook for 5 minutes more, then stir in the stock cube, thyme and black pepper.

6 Add the cooked new potatoes to the mix and cook them for another 3-4 minutes. Stir in the nutritional yeast and the flour, until fully mixed, and pour in the cream.

7 Bring to a gentle simmer and continue simmering for 4-5 minutes, stirring often, until you have a thick sauce. Turn off the heat and adjust the seasoning if desired.

8 Allow the filling to cool a little, then pour it into the cooked pastry base and set aside.

9 Roll out the puff pastry on a floured surface, to the size of the pie dish and place it on top of the filling. Press down the edges to seal them, then pierce the pastry a little with a sharp knife and lightly score diagonal lines into it.

1 0 Brush with the milk and sprinkle the salt, oregano and paprika on top. Bake in the middle of the oven for 35-40 minutes, until risen and browned.

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About Vegan Food & Living Magazine

In the mood for some vegan junk food? We've got the recipes to delight and inspire in the June issue of Vegan Food & Living, ranging from our tofish and chips cover star to pizza, mushroom, potato and leek pie and Biscoff cookie cups. Also this issue, we check out the wonders of watercress, cook up a feast on the barbecue and revel in pasta dishes under 500 calories. Also this issue, we explore whether non-vegan companies have a place in the vegan world, discover all about lab-grown meat, find out what should feature in the perfectly balanced vegan diet and embrace sustainable vegan fashion.