Vegan ‘Turkey’, ‘Ham’ and Leek Pie

SERVES: 4

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Ingredients

• 1 pack of VBites Meat-free ‘Turkey’ Roast (390g), cubed
• 1 pack of VBites Meat-free ‘Gammon’ Roast (390g), cubed
• 3 tbsp of sunflower oil
• 3 tbsp of margarine
• 3 trimmed leeks, diced
• 200g of button mushrooms, diced
• 300ml of vegetable stock
• 2 tbsp of plain flour
• 250ml dairy-free cream (Oatly or Provamel)
• 2 tbsp of chopped tarragon
• 1 tsp of cracked black pepper
• 1 tbsp of nutritional yeast flakes
• 225g of vegan puff pastry (Jus-Rol)
• 2 tbsp of soya milk

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Method

1. Preheat the oven to 200c – Gas mark 6
2. Heat oil in a large frying pan and lightly fry the cubed turkey and gammon style pieces until sealed on each side.
3. In a large saucepan melt the margarine and add the leeks and mushrooms, cook for 4-5 minutes until soft and the liquid has mostly evaporated.
4. Sprinkle the plain flour over the mix and stir through. Add the vegetable stock and yeast flakes and simmer for 4-5 minutes.
5. Once the sauce has started to thicken add the turkey and gammon style pieces and stir through.
6. Lastly add the tarragon, dairy-free cream and black pepper. Season to taste with salt if needed.
7. Pour pie filling into a pie dish. Roll out the puff pastry and cover the top. Brush with a little soya milk and bake for 20-30 minutes until the pastry is fully risen and golden brown.