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    Home » Pie and quiche recipes

    By Emily Leary. Last updated May 8, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Gluten free vegetarian pie

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    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

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Large saucepan
    • Small roasting tray
    • Wooden spoon
    • Whisk
    • Kitchen knife
    • Chopping board
    • Rolling pin
    • Food wrap

    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.

    Print this gluten free vegetarian pie recipe

    Print Recipe
    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

    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

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Large saucepan
    • Small roasting tray
    • Wooden spoon
    • Whisk
    • Kitchen knife
    • Chopping board
    • Rolling pin
    • Food wrap

    Instructions

    Make the pastry

    • Put the flour and butter in a bowl. Rub together until you have a crumb. You can do this in the food processor, if you prefer.
    • 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.
    • Gather into a smooth ball, wrap and refrigerate until 15 mins before you’re ready to use.

    Make the filling

    • Melt the butter in a large pan over a low heat.
    • Add the leeks and garlic and sweat for about 2 minutes until soft.
    • Add the vegetarian chicken-style pieces. Fry for about 5 minutes until the leeks just start colouring.
    • Stir in the peas, then set aside to cool.

    Make the sauce

    • Put the whole milk, butter and flour in a pan.
    • Whisk over a low heat until it thickens.
    • Taste to make sure the flour has cooked out, season and set aside to cool.

    Bring it all together

    • Preheat the oven to 200C (180C fan, 400F).
    • Spoon the cooled filling into a small greased roasting tray.
    • Pour the creamy sauce on top.
    • Roll out the pastry to a bit bigger than the top of the dish and lay it on top.
    • Press with a fork all the way around. The excess pastry should fall away and any left can be trimmed with a sharp knife.
    • Brush the top with milk to give a little shine to the finished pastry.
    • 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.

    Video

    Nutrition

    Calories: 567kcal | Carbohydrates: 45g | Protein: 24g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 504mg | Potassium: 317mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1593IU | Vitamin C: 11mg | Calcium: 253mg | Iron: 3mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this gluten free vegetarian pie

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    1. [email protected] says

      September 04, 2015 at 5:54 am

      5 stars
      This was delicious!Thank you for the great Recipe!

      Reply
      • Emily Leary says

        September 08, 2015 at 11:40 pm

        Thanks so much! :)

        Reply
    2. Honest mum says

      August 31, 2015 at 10:35 am

      5 stars
      These look utterly delicious and are ideal for my eldest who can't eat gluten. Love, love, love your new profile picture too-gorgeous x

      Reply
      • Emily Leary says

        September 07, 2015 at 3:01 pm

        Thank you, lovely!

        Reply

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