A deliciously warming pie filled caramelised leeks, shallots and mushroom filling. Stirred through a velvety smooth miso cashew cream sauce, topped with filo pastry and baked to crispy perfection.
INGREDIENTS
For the filling:
1 tbsp olive oil
1 tbsp butter
3 banana shallots, finely sliced
1 leek, finely sliced
600g chestnut mushrooms, sliced
2 garlic cloves, minced
1 rosemary sprigs, finely chopped
3 thyme sprigs, finely chopped
175ml white wine
400g butterbeans, drained
150g baby spinach
For the sauce:
150g cashews
350ml plant based milk
1 tbsp soy sauce
2 tbsp white miso paste
1/2 lemon, juiced
1 tbsp wholegrain mustard
For the crust:
5 filo sheets
30g butter, melted
1 tbsp black sesame seeds
METHOD
Preheat oven to 180C fan.
Soak the cashews in boiling water for 10 minutes. Drain the cashews and blend with the milk, soy sauce, miso paste, lemon juice and mustard.
Heat a wide oven proof pan over a medium heat with the olive oil and butter. Add the shallots and leeks with a pinch of salt and cook down until softened and translucent, about 8 minutes.
Add the mushrooms, cooking for 10 minutes until golden and liquid has evaporated.
Stir through the garlic, rosemary and thyme. Deglaze with the white wine, bring to a simmer to reduce for 2 minutes. Stir through the butterbeans and spinach to wilt then take the pan off the heat and pour in the cashew cream, mixing to coat.
Scrunch up the filo sheets and place on top of the filling. Brush with the melted butter and sprinkle over the sesame seeds. Bake in the oven for 15-20 minutes until golden and crispy.
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