Explore this recipe
Required Equipment
- Large skillet
- Rolling pin
- 9-inch pie dish
- Pastry brush
Utilized Devices
Cooking Techniques
- sauteing
- simmering
- thickening
- baking
Ingredients
- 400 gFrozen puff pastry — thawed
- 28 gUnsalted butter
- 15 mlOlive oil
- 300 gLeeks — white and light green parts sliced
- 180 gCarrots — diced
- 120 gCelery — diced
- 340 gCremini mushrooms — sliced
- 9 gGarlic — minced
- 2 gFresh thyme leaves
- 30 gAll-purpose flour
- 360 mlVegetable broth
- 240 mlWhole milk
- 15 mlTamari
- 150 gFrozen peas
- 50 gEgg — beaten
- 6 gKosher salt — divided
- 1 gFreshly ground black pepper
Instructions
Heat the oven to 400°F (200°C). Roll the puff pastry into a 10-inch round and keep chilled while you make the filling.
Melt the butter with the olive oil in a large skillet over medium heat. Add the leeks, carrots, and celery with a pinch of salt and cook until softened, about 6 minutes.
Add the mushrooms and cook until they release their moisture and begin to brown, 8 to 10 minutes. Stir in the garlic and thyme for 30 seconds.
Sprinkle in the flour and cook for 1 minute. Whisk in the broth, milk, and tamari; simmer until the sauce is thick enough to coat a spoon, 4 to 5 minutes.
Stir in the peas and season with the remaining salt and pepper. Transfer the filling to a 9-inch pie dish.
Lay the puff pastry over the filling, trim the edges, and crimp. Cut a few vents and brush with the beaten egg.
Bake until the crust is deep golden and the filling is bubbly, 25 to 30 minutes. Rest 10 minutes before serving.
Chef Tips
- ⭐Let the filling cool slightly before topping so the pastry stays crisp.
- ⭐For extra depth, add 1/2 teaspoon smoked paprika with the thyme.
- ⭐Place the pie dish on a sheet pan to catch any bubbling sauce.
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Nutritional Highlights
- ✓Mushrooms add umami and B vitamins
- ✓Hearty vegetables make a satisfying meatless main
- ✓Comforting, family-style dinner option
Dietary Notes
Compliant With
Allergens
- Contains gluten (puff pastry, flour)
- Contains dairy (butter, milk)
- Contains eggs
FAQ
Can I make the filling ahead?
Yes, the filling keeps for up to 2 days in the fridge. Rewarm before assembling so it spreads evenly.
What can I use instead of puff pastry?
Use a pie crust or a sheet of phyllo brushed with butter for a lighter topping.
Nutrition
| Calories | 480 |
| Protein | 13 g |
| Carbs | 44 g |
| Fat | 27 g |