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Chickpea, Leek and Mushroom Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

This Chickpea, Leek and Mushroom Pie is a hearty and comforting vegan dish featuring a flaky homemade pastry filled with a savory blend of sautéed leeks, mushrooms, chickpeas, and aromatic herbs. The creamy filling is bound with a touch of plant-based crème fraîche and wholegrain mustard, baked to golden perfection for a satisfying meal perfect for any occasion.

  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings

Ingredients

For the Pastry

  • 400 g (3 ¼ cups) plain (all-purpose) flour
  • 1 tsp salt
  • 230 g (1 cup) vegan block butter, cold and diced
  • 2 Tbsp cold water
  • Ice-cold water as needed
  • Non-dairy milk for brushing

For the Filling

  • 50 g (3 Tbsp) vegan butter or margarine
  • 1 large brown or red onion, peeled and finely chopped
  • 2 medium leeks (about 500 g), thinly sliced
  • 6 cloves garlic, peeled and crushed
  • 500 g (18 oz) chestnut mushrooms, sliced
  • 2 bay leaves
  • 1 Tbsp fresh thyme leaves, or 1 tsp dried
  • 30 g (¼ cup) plain (all-purpose) flour
  • 330 ml (1 ⅓ cups) vegetable stock, divided
  • 200 g Oatly crème fraîche, or 200 ml vegan cream alternative
  • 1 tsp wholegrain mustard
  • 1 x 400 g (14 oz) tin chickpeas, rinsed and drained
  • Salt and pepper, to taste

Instructions

  1. Make the pastry: Place the plain flour and salt in a large bowl and whisk to mix, or use a food processor to pulse until combined.
  2. Add the vegan butter: Incorporate the cold diced vegan butter into the flour by rubbing it in with your fingers or blending in the food processor until the mixture resembles fine breadcrumbs with no lumps.
  3. Bring pastry together: Add 2 tablespoons cold water and mix, drizzling in ice-cold water as needed to form a smooth ball of dough.
  4. Divide and chill pastry: Split the dough into two discs, one about two-thirds the size and the other one-third. Cover and refrigerate for at least 30 minutes to firm up.
  5. Prepare the filling base: Heat vegan butter in a large pan, add chopped onion and sliced leeks, and cook gently, stirring often for 10–15 minutes until softened.
  6. Add mushrooms and herbs: Stir in crushed garlic, sliced mushrooms, bay leaves, and thyme, cooking over medium heat until mushroom liquid evaporates.
  7. Thicken the filling: Sprinkle flour over the mixture, stir well and cook for 1 minute. Gradually add 330 ml vegetable stock, stirring continuously until smooth and thickened.
  8. Finish the filling: Stir in crème fraîche or vegan cream, wholegrain mustard, chickpeas, and season generously with salt and pepper. Simmer on low heat for 15 minutes, stirring often. Add extra stock if too thick.
  9. Cool the filling: Remove from heat, let cool thoroughly, then cover and refrigerate until cold, up to two days.
  10. Roll out larger pastry piece: On a floured surface, roll out the larger pastry disc enough to line a 23 cm (9-inch), 5 cm (2-inch)-deep pie dish. Allow to warm slightly if too firm.
  11. Line the pie dish: Press pastry into corners and sides, trim excess leaving a 3 cm (1 inch) overhang, and set aside trimmings for decoration.
  12. Add the filling: Spoon chilled filling into pastry-lined dish and level the surface.
  13. Roll and seal top pastry: Roll out the smaller pastry disc to cover the pie. Brush water on the pastry edge, place top pastry over filling, and press to seal edges.
  14. Trim and decorate: Trim excess pastry, crimp the edges for a decorative finish, cut slits in the top for steam release, then create decorations from reserved trimmings, attaching with water.
  15. Chill the assembled pie: Refrigerate the pie for 20 minutes while preheating the oven to 200°C (180°C fan / 400°F / gas mark 6).
  16. Brush and bake: Brush the pie top with non-dairy milk and bake for 50 minutes until golden and bubbling. Cover loosely with foil if browning too quickly.
  17. Rest and serve: Let the pie rest for 15–30 minutes before slicing and serving.

Notes

  • Chilling the pastry before rolling helps prevent shrinkage and makes it easier to handle.
  • Adding a small splash of vegetable stock while simmering the filling helps maintain the right consistency without making it soggy.
  • Allow the baked pie to rest before slicing to help the filling set for cleaner slices.
  • The filling can be made ahead and refrigerated for up to two days, making this recipe perfect for advance preparation.
  • If your pastry starts to brown too fast during baking, cover the pie loosely with foil to prevent burning.
  • Use a floured surface and rolling pin to prevent the pastry from sticking when rolling out.
  • Author: Olivia
  • Prep Time: 5 hours 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan

Find it online: https://iamstarved.com/chickpea-leek-and-mushroom-pie-recipe/