Name: Gluten free vegetarian pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 120 g gluten free plain flour (all purpose flour); 60 g slightly salted butter (cold and cubed); 1 tbsp cold water; 25 g slightly salted butter; 1 leek (trimmed and sliced); 2 cloves garlic (finely chopped); 350 g vegetarian chicken-style pieces; 75 g petit pois (small sweet peas); Salt and pepper; 550 ml whole milk; 50 g gluten free plain flour (all purpose flour); 50 g slightly salted butter; 2 tbsp whole milk

This delicious gluten free vegetarian pie is made with leeks, peas and Quorn chicken-style pieces in a creamy white sauce, topped with gluten-free shortcrust pastry.

a piece of Gluten free vegetarian pie on a white plate with garden peas on the side.

I once baked and served mini version of this pie at the BBC Good Festival at Hampton Court Palace, where they went down an absolute storm. The garlicky sauce is a real winner!

To make this pie, you'll have to pull together three elements:

a gluten free shortcrust pastry made simply from butter and gluten free flour
a filling made from garlic, leeks, peas and Quorn
a creamy white sauce made from milk, butter and gluten free flour

The good news is: every element is super easy to make!

a piece of Gluten free vegetarian pie on a white plate with garden peas on the side and a fork at the front.

For the filling, you'll sweat leeks and garlic in a little butter, then add the Quorn pieces. Once they're nicely fried, you'll stir in the peas and that's that!

For the white sauce, you'll use my favourite all-in-one method, where you simply pop milk, butter and gluten free flour in a pan and whisk over a medium heat until thickened! It sounds like it shouldn't work but it does!

Finally, to make the pastry, you'll rub cold butter with plain gluten free flour and then cut in a splash of cold water to create a lovely dough.

Once chilled, you'll simply roll it out a use it to top the pie. Easy peasy! A little milk brushed on top and it's ready to bake.

Here's how to make my gluten free vegetarian pie.

Ingredients

For the pastry

120 g (¾ cup + 1 tbsp) gluten free plain flour (all purpose flour)
60 g (½ cup) slightly salted butter cold and cubed
1 tbsp cold water

For the filling

25 g (2 tbsp) slightly salted butter
1 leek trimmed and sliced
2 cloves garlic finely chopped
350 g (12 oz) vegetarian chicken-style pieces
75 g (½ cup) petit pois (small sweet peas)
Salt and pepper

For the sauce

550 ml (2⅓ cup) whole milk
50 g (¼ cup + 1 tbsp) gluten free plain flour (all purpose flour)
50 g (½ stick) slightly salted butter

To glaze

2 tbsp whole milk

Equipment

Instructions

Make the pastry

Put the flour and butter in a bowl.

flour and chunks of butter in a large clear bowl.

Rub together until you have a crumb. You can do this in the food processor, if you prefer.

butter and flour crumbled mix in a large clear bowl.

Add the water and cut through with a cutlery knife (or pulse in the food processor) until evenly distributed - the dough should be clumpy. If it’s too dry to gather, you can add a tiny bit more water but be very sparing.

large butter and flour chunks in a large clear bowl.

Gather into a smooth ball, wrap and refrigerate until 15 mins before you’re ready to use.

a smooth dough ball in a large clear bowl.

Make the filling

Melt the butter in a large pan over a low heat.

melted butter in a large frying pan on an induction hob.

Add the leeks and garlic.

melted butter in a large frying pan topped with sliced leeks and minced garlic.

Sweat for about 2 minutes until soft.

cooked sliced leeks and garlic in a large frying pan.

Add the vegetarian chicken-style pieces.

cooked leeks topped with vegetarian chicken-style pieces in a large frying pan on an induction hob.

Fry for about 5 minutes until the leeks just start colouring.

cooked leeks and vegetarian style chicken pieces in a large frying pan on an induction hob.

Stir in the peas, then set aside to cool.

cooked leeks and vegetarian style chicken pieces topped with frozen peas in a large frying pan on an induction hob.

Make the sauce

Put the whole milk, butter and flour in a pan.

milk butter and flour in a large frying pan on an induction hob.

Whisk over a low heat until it thickens.

cooked milk and flour mix in a large frying pan on an induction hob.

Taste to make sure the flour has cooked out, season and set aside to cool.

cooked milk and flour mix topped with a dash of pepper in a large frying pan on an induction hob.

Bring it all together

Preheat the oven to 200C (180C fan, 400F).

Spoon the cooled filling into a small greased roasting tray.

leek and vegerarian style chicken mix in a small greased roasting tray.

Pour the creamy sauce on top.

leek and vegerarian style chicken mix in a small greased roasting tray topped with milk suace mix.

Roll out the pastry to a bit bigger than the top of the dish and lay it on top.

rolled out gluten free pastry on a pale background.

Press with a fork all the way around. The excess pastry should fall away and any left can be trimmed with a sharp knife.

rolled out gluten free pastry pressed to a small roasting dish with ffork style edging.

Brush the top with milk to give a little shine to the finished pastry.

rolled out gluten free pastry pressed to a small roasting dish with ffork style edging and two holes in the middle.

Cut a couple of slits in the top of the pie to let steam escape.

Put the pie in the oven and bake for 20-25 mins until golden on top.

Cooked gluten free vegetarian pie in a a small roasting dish.

Serve immediately.

a piece of gluten free vegetarian pie on a white plate with peas and a fork on the side.

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5 from 3 votes

Gluten free vegetarian pie

This delicious gluten free vegetarian pie is made with leeks, pea and Quorn chicken-style pieces in a creamy white sauce, topped with gluten-free shortcrust pastry.

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Course: Pies and quiches

Cuisine: British

Diet: Gluten Free, Vegetarian

Servings: 4 servings

Author: Emily Leary