Ingredients:

  • 25 g unsalted butter
  • 2 small leeks, sliced
  • 150 g chestnut mushrooms, thinly sliced
  • 200 g Quorn chicken pieces
  • 1 tablespoon plain flour
  • 1 vegetable stock cube
  • 300 ml boiling water
  • 300 ml crème fraîche
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
  • 500 g block puff pastry
  • A small amount of milk for brushing

Instructions:

  1. Preheat the oven to 220°C / 200°C fan / gas mark 7 / 425°F.
  2. Melt the butter in a deep pan over low heat, add sliced leeks, stir, cover, and cook for 5 minutes until soft.
  3. Remove the lid, add mushrooms, increase heat, and cook for 2 minutes. Add Quorn chicken pieces and cook for an additional 2 minutes.
  4. In a jug, combine plain flour and crumbled stock cube, mix with cold water, then add boiling water and stir.
  5. Add prepared gravy, crème fraîche, thyme, salt, and pepper to the cooked mixture, bring to a boil, and simmer for 2 minutes.
  6. Roll out puff pastry to a size 5 cm larger than the oven dish and score the top in a crisscross pattern.
  7. Brush pastry with milk, place over the filling, tucking in the excess.
  8. Bake in preheated oven for 20-25 minutes until golden and puffed.
  9. Serve warm with your choice of vegetables.