Ingredients

Filling:

250 ml vegetable stock

3 packs chicken style pieces

75g/3oz vegan margarine

• 2 leeks trimmed and cut into slices

• 2 garlic cloves crushed

• 50g/2oz plain flour

• 200ml/7fl oz diary free milk

• 2–3 tbs white wine (optional)

• 150ml/3fl oz soya cream

• 150g rashers diced

For the pastry : vegan just roll puff pastry

Teaspoon mustard mixed with dairy free milk for pie wash

Method

  1. Mix vegetable stock cube with 16oz of boiling water & set aside
  2. Melt 25g/1oz of the vegan butter in a large, heavy-based saucepan over a low heat.
  3. Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened.
  4. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
  5. Slowly pour the diary free milk into the pan with leeks , just a little at a time, stirring well between each adding. Then Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.
  6. Bring to a gentle simmer and cook for 3 minutes.
  7. Season the mixture, to taste, with salt and pepper.
  8. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film & Set aside to cool.
  9. Pan seal chicken style pieces & add to sauce adding the chopped non cooked 150g rashers. Pour in your filling to desired oven dish.
  10. Preheat the oven to 200C/180C Fan/Gas 6. Put a baking tray in oven

Flour your surfaces & roll out pastry to required sizes

  1. Roll the pastry on rolling pin & slide over to Cover the pie
  2. filling with the pastry lid pressing the edges together firmly to
  3. seal. Trim any excess pastry.
  4. Make a small hole in the centre of the pie with the tip of a knife.
  5. In a small bowl whisk the mustard & milk & Glaze the top of the pie with dairy free milk and teaspoon mustard
  6. Bake on the preheated tray in the centre of the oven for 35–40
  7. minutes, or until the pie is golden-brown all over and the filling
  8. is piping hot.