Vegan Mushroom and Kale Filo Pie
This Vegan Mushroom and Kale Filo Pie is packed full of earthy flavours all encased in a rich, creamy sauce. Get the recipe below.
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Pie season
September onwards is officially pie season. As the weather gets cooler it is a great excuse to start eating hearty dinners topped with delicious pastry. Puff pastry, shortcrust pastry or filo, all pastry cases are welcome!
This week I’m sharing a vegan pie recipe which is filled with chestnut mushrooms and kale in a creamy sauce flavoured with rosemary and mustard. Scrunched up filo pastry tops the pie for a crisp lid.
The sweet and nutty mushrooms work well with the earthy kale and the rich sauce brings the whole filling together. For a slightly “lighter” pie recipe I’ve chosen to top this hearty filling with sheets of filo pastry. The result is that every mouthful combines the soft mushrooms with the crisp pastry.
How to make a Vegan Mushroom and Kale Filo Pie
The mushroom and kale filling
The filling to this pie has a number of ingredients:
- Vegan butter
- Leeks
- Garlic
- Chestnut mushrooms
- Kale (I used cavolo nero)
- Rosemary
- Wholegrain mustard
- Miso paste
- Plain flour
- Vegan single cream (I used Oatly)
It’s a relatively long list but each ingredient has an important part to play so don’t be tempted to leave anything out.
To make the filling you start by cooking the leeks and garlic in butter. They get soft and fragrant before the chestnut mushrooms are added. These are then cooked down until the moisture has evaporated. We then add the kale and let it wilt. To flavour the filling we use rosemary, wholegrain mustard and miso paste. To get a creamy sauce we sprinkle the filling ingredients with flour then stir through vegan cream. As the filling heats up, the flour will cause the cream to thicken giving it a rich, creamy mouthfeel.
Once the cream has been added the filling gets spooned into a pie dish and the pastry lid added.
The filo pastry lid
Who here is feeling brave enough to make their own filo pastry? If you are feeling brave enough, good for you! Let me know how you get on in the comments.
If you’re not feeling brave enough then don’t worry, I’m not either. I’ve tried to make it in the past but it is so difficult to get it thin and then to stop each sheet sticking to one another. It’s a real labour of love and to be honest…I’d rather pop to the shops for this particular ingredient!
Buy the fresh filo pastry sheets that you find in the fridges at the supermarket. They can easily be scrunched up and placed on top of the pie.
To make sure they crisp up nicely in the oven, use a pastry brush to brush over a little oil. Alternatively you could use an oil spray if you have one.
The pastry will get perfectly crisp as the rest of the pie cooks. It’s that simple!
Serving suggestions
This pie is full of delicious mushrooms and kale but there’s no harm in serving up a few extra veggies.
- Crispy Roast Potatoes
- Smashed New Potatoes
- Wild Garlic Hasselback Potatoes
- Root Vegetable Mash
- Chilli and Chickpea Mash
- Sauteed Tenderstem Broccoli
- Tarragon Roasted Carrots
The recipe
Vegan Mushroom and Kale Filo Pie
Ingredients
- 2 tbsp vegan butter
- 2 leeks trimmed and sliced
- 8 cloves garlic thinly sliced
- 800 g chestnut mushrooms sliced
- 200 g kale tough stems removed and roughly chopped
- 3 sprigs rosemary leaves chopped
- 1 tbsp wholegrain mustard
- ½ miso paste
- 2 tbsp plain flour
- 400 ml vegan cream
- 4 sheets filo pastry
- 1 tbsp olive oil
Instructions
- Pre-heat your oven to 180C / 356F / gas mark 4.
- Melt the vegan butter in a large saucepan.
- Add the leek with a pinch of salt and cook for 3 – 5 minutes until they soften.
- Add the sliced garlic to the pan and cook for a further 2 minutes.
- Next add the mushrooms to the pan and stir well. Cook for 10 – 15 minutes until the mushrooms are cooked and most of the water has evaporated.
- Add the kale to the pan and cover with a lid to let it wilt.
- Stir through the rosemary, wholegrain mustard and miso paste until evenly distributed amongst the filling.
- Sprinkle over the flour and stir ensuring everything is coated with a light dusting.
- Pour over the cream and stir to ensure there are no lumps of flour.
- Take off the heat and pour into a pie dish.
- Scrunch up the filo pastry sheets and place them on top of the filling.
- Brush the filo with olive oil.
- Place the pie into the centre of the oven and bake for 15 – 20 minutes until the filling is bubbling and the filo is golden and crisp.
Nutrition
More pie recipes
More recipes for autumn
For the full range of recipes perfect for autumn, check out the autumn recipe archive.
Enjoy