Weekday Meals
MUSHROOM, LEEK AND SMOKED TOFU POT PIES WITH CHIVE MASH
Makes: 4 individual pies
For the pies:
• 2 large leeks, well washed and sliced
• 1 tbsp non-dairy butter
• 1 tbsp olive oil
• 300g (3 cups) chestnut mushrooms, wiped and sliced
• 3 cloves garlic, peeled and chopped
• 2 tbsp dried porcini mushrooms, soaked in boiling water
• 150g (⅔ cup) smoked tofu, finely diced
• 2 tbsp plain flour
• 400ml (1 ¾ cups) hot vegetable stock
• 120ml (½ cup) soya cream
• 2 tbsp wholegrain mustard
• 1 tbsp chopped fresh chives
• Sea salt and black pepper, to taste
• 200g sheet ready rolled, puff pastry
• Soya milk, a little for brushing
For the chive mash:
• 6 large floury potatoes (we used Desiree)
• 2 tbsp non-dairy butter, plus an extra 2 tbsp
• 120ml (½ cup) unsweetened soya milk
• 4 tbsp chopped fresh chives
1 In a large frying pan, melt together the non-dairy butter and olive oil and add the leeks. Cook gently until softened but not browned before adding the mushrooms and a pinch of sea salt.