Mushroom Leek and Cashew Pie
Ingredients
- 500 grams button mushrooms cut in half
- 1 leek sliced
- 120 grams cashews
- 1/2 cup rocket
- 2 tablespoons lemon
- 1 tablespoon parsley
- 1 1/2 teaspoons salt
- 2 garlic cloves
- 1 tablespoon nutritional yeast
- Pepper
- 2 1/2 sheets Borg vegan puff pastry
- 1 tablespoon olive oil
- 1/2 teaspoon arrowroot flour
- 1/2 cup water
Preparation
Place the pastry in a tart tin. Depending on your tart tin you might need extra pastry to fill the gaps. Blind bake the pastry for 15 minutes at 180. Set aside.
In a blender (I used my Nutri bullet) place the cashews, nutritional yeast, 1/2 tsp salt, parsley, lemon juice, garlic, water and arrowroot and blend. Set aside.
In a frypan place your oil, 1 tsp salt, pepper and sauté the mushrooms, rocket and leeks. After 10 minutes place the cashew sauce in the mushroom mixture and cook for a further 15 minutes. Once cooked place the mixture in the pastry and add a sheet of pastry on top. Fill in any holes with extra pastry. Cook the pie for a further 20 minutes at 180.
