There are a few vegetarian recipes on the website, but I love puff pastry, so I decided to vegetarianise their Chicken and Leek Patchwork Pie by replacing the chicken with Quorn Chicken-Style Pieces and using vegetable stock instead of chicken stock.
Puff pastry isn’t usually associated with healthy living, but because you’re only using a quarter of a packet, you’re not going to overdose on fat.
I was so pleased with how it turned out, it was absolutely delicious and something I’ll definitely make again.
Quorn chicken and leek patchwork pie (serves 4)
(adapted from the Waitrose website)
1 tbsp olive oil
250g leeks, sliced
200g Quorn chicken-style pieces
125ml vegetable stock
125ml milk, plus extra for brushing
1 tbsp sauce flour
150g frozen peas
150g frozen broccoli, defrosted slightly and cut into smaller pieces
30g soft cheese with garlic and herbs
1/4 pack ready-rolled puff pastry
- Preheat the oven to 200C, gas mark 6.
- Heat the oil in a saucepan and cook the leeks and Quorn chicken-style pieces for 5 minutes until the leeks are softened.
- Add the stock and milk, bring to a simmer and cook for 10 minutes. Add the sauce flour to the pan, bring to the boil and cook for 1-2 minutes, stirring until smooth and thickened.
- Stir in the peas, broccoli and soft cheese, then tip into an ovenproof dish.
- Cut the pastry into 12 squares and arrange on top of the filling – the pastry should overlap a little in places but not cover the filling completely.
- Brush the pastry squares with milk and bake for 25-30 minutes until the pastry is golden and the filling is piping hot.