2 tablespoons oil
2 tablespoons butter
6 large leeks, sliced
1 tablespoon rosemary/thyme/sage
6 gloves garlic, crushed
300g mixed mushrooms, sliced
700g mixed nuts, finely chopped (in blender)
2 tubs vegan cream cheese
200g dried cranberries
Some frozen cranberries for top of pie
1 tablespoon of maple syrup
125g plain flour
200g wholemeal flour
1 teaspoon salt
Melt the oil and butter, sauté the leeks until soft, add garlic and all herbs, cook for 3 mins. Add the mushrooms and cook for a further 5 mins. Add the nuts and stir well, followed by the tubs of cream cheese, stir until mixed together well. Take off heat.
Heat the oven to 180C.
Mix flours and salt. Melt the butter and water together. Then add to the flour mix and stir well. Shape into a ball and leave for 5 minutes.
Take one-fifth off the pastry and set aside, this is for the lid.
Knead remaining pastry on a floured work surface, roll into a large circle then press into cake tin and droop over the sides of tin, trim leaving a 1 inch border. Any tears in the pastry can easily be pressed back together.
Spoon in half the pie filling then add the dried cranberries evenly on top, finish with the rest of the mixture, pressing down.
Roll out the pastry lid, place on top and fold the pastry from the sides on to pie lid, crimp together. (There should be an inch wall for the cranberries to sit in)Make a slit in the middle of the pie to let steam out. Brush with any plant milk.
Place in the oven for 40 mins.
Now mix the frozen cranberries with the maple syrup and place on top of pie, cook for 5 minutes, the cranberries can burn easily so keep an eye on them 😊
Let pie cool slightly before removing from the tin.