Hearty Jackfruit 'Chicken' Leek and Mushroom Pie
Ingredients
- 400g chestnut mushrooms
- 2 leeks
- 300g shredded jackfruit (Jacknchillfoods brand)
- 1 brown onion
- 4 cloves garlic
- 1 tbsp chopped tarragon
- 1 heaped tbsp plain flour
- 400ml unsweetened plant milk
- 200ml vegetable stock or white wine
- 1 heaped tsp Dijon mustard
- 1/4 tsp nutmeg
- 1 pack shortcrust pastry
- Salt and pepper
Preparation
Preheat the oven to 190°C (375°F).
Prep the mushrooms by slicing them in half. Slice the leeks lengthways, rinse them under cold water to clean, and then slice them into 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 until they are just caramelizing, then remove and set them aside.
In the same pan, add the onions and sauté until they start to brown. Then add the leeks and garlic. Cook until the leeks are wilted down, approximately 5 minutes.
Sprinkle the flour over the vegetables and cook until no more white is seen. Pour in the vegetable stock or white wine and let it bubble for a minute or two. Then add the plant milk, mustard, and nutmeg. Season with salt and pepper. Let the mixture simmer until thickened, about 5-10 minutes.
Add the tarragon to the mixture and remove from heat. Transfer the mixture to an oven-proof baking dish and set it aside.
Roll out the pastry and trim it to fit over the rim of the baking dish. Brush the side of the dish with a little plant milk and seal the pastry on top like a lid. Customize the pastry lid as desired. Brush the lid with more milk, sprinkle with salt, and bake in the oven for 20-25 minutes or until golden.
Serve the pie with mashed potatoes and greens.