Quorn Pieces & Leek Pie

Name: Quorn Pieces & Leek Pie
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: British
Ingredients: 300g Quorn Pieces [https://www.quorn.ie/products/chicken-style-pieces]; Pastry:; 150g plain flour, extra for dusting; 1/4 tsp mustard powder; 50g butter, diced; 75g Wensleydale cheese, grated; 5-6 tbsp chilled water; Filling:; 40g butter; 1 tsp vegetable oil; 2 medium leeks, sliced; 2 cloves garlic, finely chopped; 25g plain flour; 1/2 tsp mustard powder; 1 vegetable stock cube, dissolved in 100ml water; 200ml semi-skimmed milk, plus extra for glazing

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quorn pieces & leek pie vegetarian recipe

The famous meat-free Pieces and leek pie, Quorn style.

Our Vegetarian Chicken Pieces, leeks and garlic are topped with pastry and cooked until bubbling & golden for a delicious veggie pie that is perfect for those nights when only comfort food will do.

We've used a homemade pastry recipe with added Wensleydale, but you can use shop bought pastry to save time, or if you just don't fancy making your own! Whichever pastry you top your pie with, this tasty dish is hearty, wholesome and will be a hit with all the family.

British Food Recipes Vegan & Vegetarian Fillets & Pieces Recipes Winter Comfort Food Recipes

Serves 6

30 mins

A Challenge

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g Quorn Pieces
Pastry:
150g plain flour, extra for dusting
1/4 tsp mustard powder
50g butter, diced
75g Wensleydale cheese, grated
5-6 tbsp chilled water
Filling:
40g butter
1 tsp vegetable oil
2 medium leeks, sliced
2 cloves garlic, finely chopped
25g plain flour
1/2 tsp mustard powder
1 vegetable stock cube, dissolved in 100ml water
200ml semi-skimmed milk, plus extra for glazing

Method

Preheat the oven 200°C/Gas mark 5. For a fan assisted oven reduce the temperature to 180°C
For the pastry, mix the flour and mustard powder together. Rub in the butter until the mixture resembles fine bread crumbs. Add the grated cheese and stir through
Gradually add sufficient water to form a firm dough. Cover with cling film and chill for 30 minutes
For the filling, melt the butter and oil in a large saucepan. Add the leeks and cook for 5 minutes over a medium heat until softened but not coloured. Stir in the garlic and Quorn Pieces and continue to cook for 2 minutes
Stir in the flour and mustard powder and cook for 1 minute. Gradually add the stock and milk stirring until the sauce thickens. Season to taste. Spoon the Quorn mixture into a pie dish. Cover with cling film and cool
Roll out the pastry on a lightly floured surface and use to cover the top of the pie dish. Brush the pastry with a little milk to glaze
Bake for 25 minutes until the top is golden brown

Serve with seasonal vegetables and new potatoes if liked