Jackfruit ‘Chicken’ Leek and Mushroom Pie
Ingredients
- 400g chestnut mushrooms
- 2 leeks
- 300g shredded jackfruit
- 1 brown onion
- 4 cloves garlic
- 1 tbsp chopped tarragon
- 1 heaped tbsp plain flour
- 400ml unsweetened plant milk
- 200ml veg stock or white wine
- 1 heaped tsp dijon mustard
- 1/4 tsp nutmeg
- 1 pack shortcrust pastry
- salt & pepper
Preparation
Preheat the oven to 190c
Prep the mushrooms by slicing in half
Slice the leeks lengthways and rinse under cold water to clean, then slice half moon ribbons about 1cm thick
Slice the onion into half moons and finely chop the garlic
In a deep frying pan, sauté the mushrooms first until just caramelising and then remove and set aside
Next go in with the onions, sauté until browning and then add leeks and garlic
Cook until wilted down, about 5 minutes
Sprinkle over flour and cook until no more white is seen and then pour in the stock or white wine, let it bubble for a minute or two and then add the milk, mustard and nutmeg
Season and let simmer until thickened, about 5-10 minutes
Add in the tarragon and remove from heat
Put in a oven proof baking dish and set aside
Roll out pastry and trip to fit over the rim of the baking dish, brush the side with a little plant milk and seal the pastry on top like a lid
Feel free to customise your lid! brush with more milk, sprinkle with salt and bake in the oven for 20-25 minutes until golden
Serve with mash and greens!