I had never eaten a savory pie until I travelled to South Africa. It was a new concept for me that just seemed strange.

I was used to sweet pies, like pumpkin, pecan, and apple.

But a savory pie?!

What even goes in that?

When I moved to New Zealand, my world was opened up to savory pies so much so that they’re now a regular treat or breakfast item for me.

And, since going vegan, it’s been fun seeking out new types of pies around Queenstown, where I live, or even making my own.

So far, I’ve found Tikka Masala, Chana Masala, Mexican, and creamy mushroom pies.

All vegan!

Instead of spending all of my money elsewhere, I decided to take matters into my own hands and make them at home.

The best thing about them is that you can make a bunch in one go.

Then you can freeze them and save them for whenever you need a quick snack.

Or, they’re perfect for if you want to prep a few days ahead for breakfasts, lunches, or dinners.

We’ve made these pies a few times now and learned a few variations that you can choose from when making them.

You can make them muffin shaped using a muffin tray, which are probably the most transportable.

Or, you can make them as flat slices.

These are a bit more delicate, but they’re still ridiculously enjoyable to eat.

I’ll often squeeze on some ketchup, aioli, or hot sauce as I chow down these pies.

I’m a condiment girl after all!

You can enjoy them with BBQ sauce or any other spreads that tickle your fancy.

Either way, enjoy them hot!

MUSHROOM & LEEK PIES

INGREDIENTS

1 tbsp olive oil
2 large leeks (sliced into discs and then in half)
3 garlic cloves (minced)
500g white button mushrooms (sliced)
1 tsp dried oregano
1 tsp dried sweet basil
1 tbsp olive oil spread or dairy-free butter
2 tbsp flour
400 ml coconut milk
1/8 tsp ground nutmeg
1 roll of vegan puff pastry (frozen, but leave it out to defrost for at least 4 hours before)
4 tbsp aquafaba (the liquid from a can of chickpeas) or dairy-free milk (for glazing)
Salt & peppers to taste

Ensure puff pastry is defrosted and at room temperature before beginning.
Preheat oven to 180.
In a large pot over medium heat, add olive oil and fry leeks & garlic until soft.
Add sliced mushrooms, herbs, salt, and pepper. Cover and cook for 8 minutes.
Melt vegan butter in a small sauce pan. Add flour and stir to combine.
Slowly pour milk into sauce pan and whisk until a smooth mixture is achieved.
Add the sauce to the large pot and stir to combine.
Remove pot from heat and leave to cool completely.
To make square pie slices, take one sheet of pastry and brush edges with aquafaba.
Once cooled, divide the mushroom & leek mixture into four large dollops and top with a second sheet of pastry.
Cut into four square slices, crimp edges with a fork, brush with aquafaba, and prick the top of each pie with a fork or knife.
Place on a baking tray and place in oven.
Bake for 20 minutes.
Too bake more “classic pies” using a muffin tray, cover each muffin mold base with pastry and fill in with mushroom & leek mix.
Cover each with a section of the pastry sheet, crimp the edges, brush with aquafaba, and prick with a fork or knife.
Place muffin tray in oven and bake for 20 minutes.

Calories: 303

Fat: 26.1g

Saturated fat: 15g

Carbohydrates: 16.7g

Sugar: 4.3g

Sodium: 46mg

Fiber: 2.8g

Protein: 3.8g