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5 from 1 vote

Creamy Mushroom, Leek and Smokey Bacon Pie

This bad boy is basically how I remember chicken and mushroom pies tasting. It’s creamy A F, like some sort of comfort food angel with a crispy pastry hat.
Author: Richard Makin

Ingredients

For the Bacon

  • ½ medium aubergine
  • 2 tablespoon maple syrup
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoon miso paste I use brown rice miso
  • 1 tablespoon pomegranate molasses
  • 2 teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon liquid smoke

For the Filling

  • 40 g vegan butter I use baking block or stork
  • 1 medium white onion chopped finely
  • 2 large garlic cloves minced
  • 1 medium leek washed, halved lengthways and chopped into half moons
  • 200 g closed cup mushrooms quartered or chopped into large chunks
  • 10 g dried chanterelles or wild mushrooms rehydrated in boiling water for 20 minutes
  • ¼ teaspoon dried tarragon
  • ¼ teaspoon dried thyme
  • 2 tablespoon flour
  • 350 ml oat milk
  • 1 veg stock pot or 2tbsp bouillon powder
  • 2 tablespoon nutritional yeast
  • 2 tablespoon fresh parsley chopped finely
  • 3 tablespoon oatly creme fraiche or vegan cream cheese

For the Puff Pastry

  • One pack of pre-rolled puff pastry
  • 2 tablespoon oat milk
  • 1 teaspoon maple syrup
  • 1 teaspoon olive oil

Instructions

For the Bacon

  • Preheat the oven to 150c and line a baking sheet with greaseproof paper.
  • Slice the aubergine using a mandolin set to around 4mm thickness.
  • Combine all the other marinade ingredients in an airtight Tupperware container and shake vigorously to combine.
  • Dip each individual strip of aubergine in the marinade and place on the baking tray. Put in the oven for 20 minutes. After 10 minutes, turn the strips and brush with more marinade.
  • Remove from the oven after the full 20 mins. The strips should be slightly crispy on the edges and juicy in the middle. Leave to cool for ten minutes. Slice each “rasher” width ways into ½cm strips. Set aside.

For the Filling

  • Throw 20g of vegan butter into a large saucepan on medium heat. Add the onion and garlic and fry until soft and turning translucent.
  • Next add the chopped leek, the chopped mushrooms and the rehydrated mushrooms. Cook until the leek has softened nicely and the mushrooms have begun to shrink (approx 10 mins).
  • Add the dried herbs and cook for another minute. Add the flour and stir to coat all the vegetables.
  • Turn the heat to low and slowly add the oat milk, the stock pot and the nutritional yeast. Cook for a few minutes until the sauce begins to thicken. Finally stir in the parsley the creme fraiche and the chopped aubergine bacon you made earlier. Leave to cool for ten minutes before adding to the baking dish.

To Finish off the Pie

  • Preheat the oven to 200c.
  • Wet the rim of the baking dish with some water. Unroll the puff pastry and place on top of the dish. Crimp the edges.
  • Mix together all the remaining ingredients in a small bowl and whisk. This is your eggless egg wash. Brush the pastry with the egg wash then score along the top in a diamond formation (be sure not to cut right through the pastry. You only want to score it). Form a small steam hole in the centre of the pastry.
  • Place the pie in the oven for around 20 minutes. You may need to spin the pie halfway through to ensure even browning.
  • I served with roast potatoes. No gravy needed cuz it’s SOOOO juicy.

Nutrition

Serving: 1grams