Gluten free vegetarian pie

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.

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!

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.

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.

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.

Serve immediately.

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