Vegan Leek & Mushroom Pie


  • 3 clove garlic
  • 1 tbsp cornflour
  • 125 ml vegetable stock
  • 2 tbsp dijon mustard
  • Salt & pepper, as needed
  • 250 ml oat creamer
  • 300 g leek, thinly sliced
  • 500 g mushrooms
  • 5 g fresh thyme
  • 1 puff pastry, defrosted
  • Oat milk, as needed
  • Using Sauté (normal/medium) on your Instant Pot or a frying pan, cook the leeks until just starting to soften, then add the mushrooms
  • Add the garlic and cook for 1 more minute.
  • Mix the corn flour with a little vegetable stock to form a smooth slurry. Pour the cornflour mixture, remaining stock and oatly cream into the sautéed vegetables.
  • Pick the thyme from the woody stems and add this to the pie filling.
  • Mix in the Dijon, and season to taste with salt and pepper.
  • Spoon the filling into a suitable size dish to fit in your Air Fryer. Unroll your defrosted pastry, then cut a circle big enough to cover your pie.
  • Place your pastry circle on top of your filling and crimp the edges to the pie dish to seal everything together.
  • Poke a few small holes in the centre of the pie to allow the steam to escape, then brush the pastry with a little oat milk. Place the pie into the basket of your air fryer.
  • Select Air Fry, set the time to 25 Minutes and the temperature to 170°C.
  • Once cooked, remove the pie from the Vortex and serve immediately alongside your sides of choice.
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