Leek and mushroom pies

Ingredients:

• 2 leeks, thinly sliced
• 250g mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon vegan butter
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1/2 cup non-dairy milk (such as almond or soy)
• Salt and pepper to taste
• Vegan puff pastry sheets
• 1 tablespoon plant-based milk for brushing

Instructions:

1. Preheat oven: Preheat your oven to 200°C (400°F).
2. Prepare Filling: In a large skillet, heat olive oil and vegan butter over medium heat. Add sliced leeks and cook until softened, about 5 minutes. Add minced garlic and sliced mushrooms, and cook until mushrooms are tender, about 5-7 minutes more. Season with salt and pepper to taste.
3. Make Roux: Sprinkle the flour over the leek and mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
4. Add Liquid: Slowly pour in the vegetable broth and non-dairy milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.
5. Prepare Pastry: Roll out the vegan puff pastry sheets on a lightly floured surface. Using a round cutter or a glass, cut out circles slightly larger than the diameter of your pie molds.
6. Fill Pies: Line each pie mold with the puff pastry circles, pressing gently to fit. Fill each pie with the leek and mushroom mixture.
7. Cover Pies: Roll out the remaining puff pastry and cut out circles for the pie tops. Place the pastry circles over the filled pies and press the edges to seal. You can also use a fork to crimp the edges for decoration.
8. Bake: Brush the tops of the pies with plant-based milk for a golden finish. Place the pies on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
9. Serve: Remove from the oven and let cool slightly before serving. Enjoy your delicious vegan leek and mushroom pies!