INGREDIENTS

Serves 4-6

•​​ 1 tbsp butter (use plant-based to make it vegan!)
•​​ 3 leeks, washed and chopped
•​​ 2 garlic cloves, minced
•​​ 750g chestnut mushrooms, sliced
•​​ 1 tbsp fresh thyme leaves
•​​ 1 tbsp chopped sage
•​​ 500ml veggie stock
•​​ 250ml soy cream
•​​ 3 tbsp plain flour
•​​ 1 tbsp dijon mustard
•​​ 1 tbsp wholegrain mustard
•​​ 100g mature cheddar cheese grated (use plant-based to make it vegan!)
•​​ Juice 1/2 lemon
•​​ 1 sheet puff pastry
•​​ 1 egg, beaten or use oat milk or aquafaba for the egg wash

Preheat oven to 200ºC

In a large pan heat the butter until melted and then add in the leeks and cook for a few minutes until soft.

Then add in the garlic and mushroom and cook for 5-10 minutes until the mushrooms have reduced in size

Then add in sage, thyme, veggie stock, soy cream, flour, dijon mustard and wholegrain mustard and mix together. And season with salt and pepper

Let this simmer for around 15-20 minutes staring every so often until the sauce has thickened.

Transfer the sauce to an oven safe dish and top with a sheet of puff pastry. Use a fork to seal the edges and score the pastry on top. Make a small hole in the middle so any steam can escape.

Then brush with the beaten egg and then bake for around 20 minutes until the pastry is golden.

Serve topped with fresh thyme with some potatoes, green beans and broccoli!