Vegan Leek & Potato Pie, the perfect winter warmer for the whole family. A comforting, hearty vegan pie filled with a rich, creamy dairy free white sauce, chunks of potatoes and beautiful British Leeks. Top with a layer of puff pastry - use ready made or make your own! Dairy Free, Vegan and Gluten Free with suitable pastry!
Chop the potatoes into large chunks (slightly bigger than mouthful) and par boil in salted water for about 10minutes. Drain and set aside.
Finely dice the onions and add to a pan with olive oil. Cook until soft. take off the heat and stir in the flour until the onions are coated.
Turn the heat to low. Return the pan to the heat and slowly pour in the milk & water, stirring the whole time so you don't get lumps. Allow to simmer for a minute or two until it starts to thicken.
Take the sauce off the heat. Pop the garlic cloves out of their little skins and stir into the sauce alongside the herbs, potatoes and chunks of leek. Pour into your pie dish and set aside to cool.
When the filling is cold. Preheat the oven to 180C.
Roll out the pastry to about 1/2cm thick but definitely so its big enough to cover your pie! Trim a thin strips off the outside of your rolled out pastry and stick to the top of the pie dish rim.
Brush a little water over the rim of pastry and place your large pastry lid over the pie. Squish the edges into the pastry rim so it doesn't stick and then trim the excess.
Place a cross in the centre of your pastry lid, wash with a little dairy free milk and bake in a hot oven for 45-60minutes or until the pastry is golden and crispy and the filling is hot.
Serve with mash or chips and gravy!
*You can roast the garlic head while the potatoes par boil. Just drizzle with oil and bake at 180C for 15minutes. You don't to do this but it does as a beautiful layer of flavour to the sauce of the pie.