- Preheat the oven to 180°C/356°F/gas mark 4.
- Gently fry the spring onions and leeks for 5 minutes.
- Add the stock and mustard, and simmer for another 5 minutes.
- Add cream cheese, Quorn, peas, and herbs. Season with salt and pepper. Cook for another 5 minutes.
- Mix the cornflour with a tbsp water, then add to the mixture and gently stir. This should thicken your mixture. Remove from the heat and allow to cool.
Time to choose!
You may want to make a turnover or a pie. It really is up to you.
For the pie
- Cut the pastry in half. Roll out each piece and line your pie case allowing a little of the pastry to dangle over the edges.
- Spoon the filling into the lined case. Brush a little soya milk around the edge and place the second piece of pastry on the top.
- Using a fork press down the edges of the pie case and trim any excess pastry.
- Brush the top with a little soya milk. Make two small slits in the pastry to allow steam to escape.
- Bake for 30 minutes.
For the turnovers
- Roll out the pastry and cut into eight equal pieces*. Roll four of them just a little more to slightly increase the size. This will allow enough pastry to cover the filling.
- Place equal amounts of the filling onto the smaller piece of pastry, leaving a couple of centimetres around the perimeter. Brush this with a little soya milk.
- Carefully place the larger piece of pastry over the top and press the edges together to seal.
- Brush the pastry with a little soya milk and bake for 25 minutes.
* Chef’s tip
The reason for letting the filling cool is to keep the pastry crispy. If you want slightly smaller turnovers divide the pastry into ten pieces for five turnovers.
For more great Pies and Pastries, click here.
