Vegetarian cheesy lattice pie recipe
This vegetarian recipe can be easily adapted to vegan diets and will last in the fridge for up to three days or frozen for up to three months. You can always swap Quorn for other chicken-style pieces or pressed tofu, if you prefer.
Ingredients
- 500 g vegetarian or vegan puff pastry, in a block
- 1 handful flour, for rolling out
- 17.6 oz vegetarian or vegan puff pastry, in a block
- 1 handful flour, for rolling out
- 17.6 oz vegetarian or vegan puff pastry, in a block
- 1 handful flour, for rolling out
- 500 g leeks, finely sliced
- 1 tbsp olive oil
- 1 tsp paprika
- 3 cloves of garlic, crushed
- 1 tsp plain flour
- 200 ml soya milk
- 100 g vegetarian or vegan cheese, grated
- 100 g vegetarian or vegan cream cheese
- 400 g vegetarian or vegan Quorn pieces
- 50 g sun-dried tomatoes, drained and diced
- 1 tsp fresh thyme or parsley, finely chopped
- 50 g frozen peas
- 17.6 oz leeks, finely sliced
- 1 tbsp olive oil
- 1 tsp paprika
- 3 cloves of garlic, crushed
- 1 tsp plain flour
- 7 fl oz soya milk
- 3.5 oz vegetarian or vegan cheese, grated
- 3.5 oz vegetarian or vegan cream cheese
- 14.1 oz vegetarian or vegan Quorn pieces
- 1.8 oz sun-dried tomatoes, drained and diced
- 1 tsp fresh thyme or parsley, finely chopped
- 1.8 oz frozen peas
- 17.6 oz leeks, finely sliced
- 1 tbsp olive oil
- 1 tsp paprika
- 3 cloves of garlic, crushed
- 1 tsp plain flour
- 0.8 cup soya milk
- 3.5 oz vegetarian or vegan cheese, grated
- 3.5 oz vegetarian or vegan cream cheese
- 14.1 oz vegetarian or vegan Quorn pieces
- 1.8 oz sun-dried tomatoes, drained and diced
- 1 tsp fresh thyme or parsley, finely chopped
- 1.8 oz frozen peas
- 1 tsp flour
- 3 tbsp soya milk
- 1 tsp flour
- 3 tbsp soya milk
- 1 tsp flour
- 3 tbsp soya milk
Details
- Cuisine: Christmas
- Recipe Type: Vegetarian
- Difficulty: Medium
- Preparation Time: 75 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C (350°F/gas mark 4).
- Roll out the pastry on a lightly floured surface to 40 cm (15 3/4 in) square, or large enough to cover a pie dish with a 10 cm (3 in) overhang on all sides.
- With a sharp knife, cut the pastry into strips 3 cm (1 in) wide.
- Make the lattice top: lay two strips of pastry on the work surface at right angles, with the ends overlapping. Add new strips one by one, alternating vertical and horizontal strips and weaving them over and under each other to make a pastry lattice sheet. Don’t leave any gaps between the strips.
- Put the sheet on a baking tray, cover and refrigerate.
- To make the filling, gently fry the leeks in the oil for five minutes, then add the paprika and garlic.
- Stir constantly while you add the flour, then the milk a little at a time.
- Add the grated cheese, cream cheese, Quorn, sun-dried tomatoes, herbs and peas. Cook for five minutes, stirring often. Season to taste.
- Place the filling in a 25 cm (10 in) square pie dish and allow to cool.
- Carefully lift the pastry lattice onto the pie dish and press around the edges with a fork to seal. Trim off any excess pastry.
- Mix the flour and the soya milk for the glaze.
- Brush the pastry with the glaze and bake for 45 minutes or until golden.
This recipe is courtesy of The Vegetarian Society.
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