Jackfruit Chicken Leek and Mushroom Pie
Ingredients
- 400g chestnut mushrooms
- 2 leeks
- 300g @jacknchillfoods 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 190°C.
Slice the mushrooms in half.
Slice the leeks lengthways and rinse under cold water to clean, then slice into 1cm thick half moon ribbons.
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, add the onions to the pan and sauté until browning, then add the leeks and garlic.
Cook until wilted down, about 5 minutes.
Add the set-aside mushrooms and the shredded jackfruit to the pan and stir to combine.
Sprinkle over the flour and cook until no more white is seen.
Pour in the stock or white wine and let it bubble for a minute or two.
Add the milk, mustard, and nutmeg.
Season with salt and pepper and let simmer until thickened, about 5-10 minutes.
Add the tarragon and remove from heat.
Put the mixture in an oven-proof baking dish and set aside.
Roll out the pastry and trim to fit over the rim of the baking dish.
Brush the rim of the dish with a little plant milk and seal the pastry on top.
Customize the pastry lid as desired.
Brush the pastry with more plant milk and sprinkle with salt.
Bake in the oven for 20-25 minutes until golden.
Serve with mash and greens.
