Potato Cauliflower and Leek Pie
Ingredients
- 1.5 tablespoon of olive oil
- 400 grams of potatoes
- 150 grams of cashews
- 1 tablespoon of lemon
- 145 grams of leek
- 2 cups of cooked cauliflower
- 1 sheet of short crust vegan pastry
- 1 crushed garlic clove
- 1/3 cup rocket
- 1 1/2 teaspoons of salt
- Pepper
- 1 tablespoon of nutritional yeast
- 1.5 teaspoon of corn flour
- 1 cup water (add extra if mixture appears dry)
Preparation
Place your pastry in a round non stick dish and blind bake for 15 minutes at 180. Set aside
In a blender (I used my Nutri bullet) place your cashews, 1/2 teaspoon of salt, lemon juice, garlic, cooked cauliflower,water and corn flour and blend. Set aside
In a frypan put the oil and sauté the leek, potatoes and rocket and add 1 teaspoon of salt and pepper. Cook for 20 minutes then add your cauliflower sauce. Cook a further 15 minutes. Place the filling in the pastry and cook for 20 to 25 minutes or until golden brown at 180
