- Add the olive oil to an ovenproof frying pan (about 28cm) on a medium-high heat. Fry the mushrooms for 12–15 minutes until the mushrooms are beginning to brown.
- Add the leeks, garlic, rosemary and some seasoning. Turn the heat down slightly and fry for 5 minutes.
- Add the spinach to the pan. Cook until wilted then tip the mixture into a bowl.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Wipe the pan clean with some kitchen paper. Place the pan back on a medium heat and melt the vegan butter. Add the flour and stir with a wooden spoon until combined. Cook for 2 minutes.
- Gradually pour the soya milk into the pan. Add the nutmeg, mustard and soy sauce. Crumble in the stock cube and simmer for 5 minutes, mixing regularly, until the sauce has thickened slightly.
- Return the mushroom mixture back to the pan and mix well.
- Remove the pan from the heat. Scrunch up the filo pastry and cover the filling with the filo sheets to form a pie. Brush with the remaining oil and sprinkle over the sesame seeds.
- Bake in the oven for 18 minutes until golden and crisp.
Chef's tip: If your pie is browning too fast, cover the top with tin foil and return to the oven.
For more great ‘Pies and Pastries’, click here.
