It’s fall, which in New England means that it’s time for all things apple and root vegetables. There are still some vegetables left in season before my menus are relegated to a choice between a root vegetable stew or lentil soup, and I’ve found myself cooking a ridiculous amount this month—and it’s not even Thanksgiving yet.
I’ve made this delicious savoury pie twice over the past two weeks. It’s super easy to make, can be made ahead and baked in the oven for 30-40 minutes day-of, and makes fantastic leftovers. It’s basically the perfect fall pie. The recipe comes from Jamie Oliver’s Jamie’s Dinners. His recipes are fresh and simple, and they convert easily to vegan versions.
The first time that I made this, it was part of a simple, hearty three-course vegan meal that I was cooking for a friend. Here’s what was planned:
- French beans, from Jamie’s Dinners
- Sweet leek and chicken pie with chorizo
- Carrots and oranges, again from Jamie’s Dinners
- Cherry trifles, from the VeganYumYum cookbook
The second time that I made this, it was part of a low-key vegetarian Thankstaking that was going on at my place Saturday. I’m more than a little sad that there weren’t leftovers, but it looks like I’ll have to make this again before I have to wait for overwintering leeks to appear in the Spring.
Vegan Sweet Leek and Chicken Pie Recipe
By November 23, 2010Published:
- Yield: 1 Pie, 6 Ramekins (6 Servings)
- Prep: 15 mins
- Cook: 1 hr 30 mins
- Ready In: 1 hr 45 mins
A delicious savoury pie that's super easy to make, can be made ahead and baked in the oven for 30-40 minutes day-of, and makes fantastic leftovers, this is basically the perfect fall pie. It goes well with simple vegetable sides, sweet berry reductions or jammy confections, and whatever ale or wine you add to the stew (or Farnum Hill Cider!).
- 2 knobs Earth Balance (EB)
- 1 package (4 pieces) Gardein Chick'n Scallopini rinsed of seasoning and diced
- 2 medium leeks trimmed, cut in half, washed, and sliced into 1/2
- 2 medium carrots peeled (or not) and chopped
- 3 stalks celery thinly sliced
- a few springs thyme leaves picked
- 2 T flour
- 4-6 oz. ale (or dry white wine)
- 1 1/4 c soy milk or soy creamer
- salt and pepper
- 1 package Yves Veggie Chorizo
- 1 lb. package puff pastry thawed
- few T soy milk for egg wash substitute
- Open an ale, or pour yourself a glass of wine.
- Heat a large pot over medium heat. Add Earth Balance. Add chicken, leeks, carrot, celery, and thyme. Cook until leeks are soft—about 15 minutes.
- Turn the heat to high. Add the flour, stirring constantly to prevent clumping. Add the ale (or wine), the same amount of water, and the milk or cream.
- Season with salt to taste. Cover with a tight-fitting lid and reduce to a simmer for 30-40 minutes, stirring often to prevent sticking.
- When the stew is thickened and the vegetables soft, season with pepper to taste. Pour into a pie or casserole dish. Arrange chorizo patties over the top.
- While simmering, heat a large non-stick pan over medium-high heat. Add the oil. Squeeze a bit of chorizo out into your palm and flatten into a 2" patty. Add to the oil and fry 3-5 minutes each side, adding more oil as necessary. Repeat for remaining chorizo.
- Roll the puff pastry out over the top, trimming excess as necessary. Crimp the edges with fingers or a fork. Brush with soy milk or other egg wash substitute. Criss-cross the top with the back of a knife.
- Bake 30-40 minutes until pastry is golden. Remove from oven and let cool before serving if you prefer things less messy.
- Garnish with thyme and freshly cracked black pepper.