1 clove of garlic, chopped
1 red onion, chopped
2 leeks, sliced
280g of Quorn vegan chicken style pieces
500ml of vegan cider (check barnivore.com if you don’t know which brands are vegan)
1 tsp of dried thyme
1 tsp of vegetable bouillon
1 tsp of wholegrain mustard (being from Norwich, it’s always got to be Colman’s for me)
1 tbsp of vegan butter
1 tbsp of flour
1 roll of ready rolled puff pastry (I used Sainsbury’s own)
1 tbsp of dairy free milk.
Preheat the oven to 200°C
Melt the butter in a saucepan.
Add the flour and stir to make a roux.
Remove from heat and stir in some of the cider until the roux melts and there are no lumps.
Gradually add the cider while stirring until you have a nice thick cider sauce.
In another pan, fry the onion and garlic for around 5 minutes until they start to cook.
Add the leeks and saute for another 5 minutes.
Stir the cider sauce in to the leeks.
Add the bouillon, mustard and thyme and salt and pepper to taste.
Stir in the Quorn chicken style pieces.
Pour the mixture in to a pie dish.
Cover with ready roll pastry, cutting around the edge of the dish but leaving a slight overlap.
Using some of the left over pastry and a cookie cutter, you can make some shapes to add the the top of the pie, I used a unicorn cutter, hence the uniquorn pie.
Brush the top of the pie with a little dairy free milk (I used oat)
Put in the over for 45 minutes.
Serve (with mash)