Chicken & Leek Pies (+ vegan option)

Chicken and Leek Pies are a comforting winter classic & a beautiful way to include our prebiotic friend- leek! Do a simple one ingredient swap to make these vegan - just swap the chicken for tofu or chickpeas. This pie recipe is naturally free of both gluten and dairy as I have used my creamy cauliflower white sauce as the base. Make the pastry ahead so that it has time to sit and become more easily digestible. The perfect weekend baking venture for this cold snap that’s on its way!

Makes 6 small pies or 1 large family pie

Pastry Ingredients:

1 1/2 cups oats, blended into a flour

1 1/2 cups brown rice flour

1 1/2 cups buckwheat flour

3 tbsp psyllium husk

3 tbsp apple cider vinegar

1/2 tsp salt

1 1/2 cups filtered water

Method:

1.     Place all ingredients (except water) into a large bowl.

2.     Pour water in and knead to form a firm dough. Adjust the water where needed.

3.     Cover and leave on the bench overnight or up to 48 hours.

White Sauce:

1 cauliflower

3 tbsp olive oil

1 whole garlic bulb (not just one clove!)

Salt and Pepper

1 400mL can coconut milk (choose a brand without additives eg. Ayam or TCC)

1 heaped 1/3 cup nutritional yeast

½ tsp dried thyme leaves

Filling:

1 tablespoon extra-virgin olive oil

2 garlic cloves, crushed

2 leeks, trimmed, sliced

1 teaspoon dried thyme leaves

2 celery stalks, chopped

3x (400g) chicken thigh fillets, chopped into bite sized pieces (Use 400g tofu or 1 can chickpeas for a vegan option)

2 cups (300g) pumpkin or carrot, diced

1 large handful baby spinach

½ heaped cup frozen peas

1 egg, lightly beaten

Salad leaves, to serve

1.     Preheat the oven to 200 degrees Celsius and line two large baking trays with baking paper.

2.     Cut the cauliflower into small florets and toss with the olive oil and sprinkle with salt and pepper. Spread evenly on a baking tray and then place the whole unpeeled garlic bulb on top. Place in the oven to roast for 30 minutes or until soft and golden (turning half-way through).

3.     Remove the skin from the pumpkin or carrot and dice into 2cm cubes. Toss with olive oil and add to the oven with the cauliflower to roast and caramelise.

4.     Heat oil in a large frying pan over medium-high heat. Add garlic, leek and thyme. Cook, stirring, for 2 minutes or until leek is just starting to soften. Add celery. Cook for a further 2 minutes.

5.     Increase heat to high. Add chicken. Cook, stirring, for 3 minutes or until chicken is just cooked through. Remove from the heat.

6.     When the cauliflower & garlic are ready, add 2 heaped cups of the roasted cauliflower to a blender with the coconut milk, nutritional yeast, thyme & salt and pepper. Cut the top off the garlic bulb and squeeze the roasted garlic from its skin into the blender. Blend until very smooth and creamy.

7.     Place the leek and chicken mixture back over medium heat. Add peas, spinach and creamy cauliflower sauce to the chicken mixture. Season with salt and pepper and mix well until spinach begins to wilt and everything is well combined. Carefully fold through the roasted pumpkin/carrot and any leftover cauliflower. Set aside.

8.     6 pie foils with olive oil. Cut the ball of pastry into 6 pieces. Roll each into a ball and place it on a floured bench or between two pieces of baking paper. Use a rolling pin to roll it into small circles and place in the bottom of each foil and mould it to fit up the sides with a slight overhang. Trim any excess pastry and set it aside to use for the lids.

9.     Spoon in the chicken and leek mixture. Moisten edges of pastry with water. Roll out the remaining pastry into six small circles. Top each pie with a lid, pressing down to seal the edges, trim and glaze with milk and oil or an egg.

10.  Bake at 200C for 15-20 minutes or until golden and crispy.