Cheesy Lattice Pie
Preparation: 1 hour 15 mins including cooling Cooking: 1 hour
An indulgent centrepiece,
great served with fresh winter greens.
Can be vegan, Nut-Free
For the lattice top:
500g vegetarian or vegan puff pastry, in a block Flour, for rolling out
For the filling:
500g leeks, finely sliced and washed 1 tbsp olive oil
1 tsp paprika
3 cloves garlic, crushed
1 tsp plain flour
200ml milk or soya milk
100g vegetarian or vegan cheese, grated
100g vegetarian or vegan cream cheese
400g vegetarian or vegan Quorn pieces*
50g sun-dried tomatoes, drained and diced
1 tsp fresh thyme or parsley, finely chopped
50g frozen peas
Salt and pepper
For the glaze:
1 egg, beaten, or 1 tsp flour and 3 tbsp soya milk, mixed
Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to 40cm square, or large enough to cover a pie dish with a 10cm overhang on all sides. With a sharp knife, cut the pastry into strips 3cm wide.
Make the lattice top. Lay two strips of pastry on the work surface at right angles, with the ends overlapping. Add new strips one by one, alternating vertical and horizontal strips and weaving them over and under each other to make a pastry lattice sheet. Don’t leave any gaps between the strips. Put the sheet on a baking tray, cover and refrigerate.
To make the filling, gently fry the leeks in the oil for 5 minutes, then add the paprika and garlic. Stir constantly while you add the flour, then the milk a little at a time. Add the grated cheese, cream cheese, Quorn, sun-dried tomatoes, herbs and peas. Cook for 5 minutes, stirring often. Season to taste.
Place the filling in a 25cm square pie dish and allow to cool. Carefully lift the pastry lattice onto the pie dish and press around the edges with a fork to seal. Trim off any excess pastry. Brush the pastry with the glaze and bake for 45 minutes or until golden.
Note: Can be chilled for up to three days, or frozen for up to three months. *As an alternative, use other chicken-style pieces, or pressed tofu.