Uniquorn, Leek & Cider Pie

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Serves 4

Ingredients

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)

Salt

Pepper

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.

Method

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.

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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. 

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Serve (with mash)

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