Name: Kale, Leek and Mushroom Mini Pies
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Ingredients: 1 tsp nutritional yeast; 1 tbsp coconut oil; ½ cup cashews; ½ cup ground almonds; Sea salt and black pepper to taste; 4 large chestnut mushrooms, thinly sliced; 2 cups kale, leaves only, stems removed; 1 clove garlic, thinly sliced; 1 medium leek, thinly sliced; 1 medium leek, thinly sliced; 1 tbsp coconut oil; Sea salt and black pepper to taste; 1 tbsp nutritional yeast; 1 tbsp fresh chopped parsley; 1 tsp lemon juice; ¾ cup cashew milk; 2/3 cup cashews soaked overnight, water discarded; Sea salt and black pepper to taste

Print Recipe

Kale, Leek and Mushroom Mini Pies

These deliciously creamy pies are packed with seasonal vegetables in a rich and cheesy cashew sauce and baked with a crumble topping until golden. These are a great winter warmer served with a side of steamed vegetables or just as they are!

Prep Time15 mins

Cook Time26 mins

Total Time41 mins

Servings: 2 people

Ingredients

For the crumble topping

1 tsp nutritional yeast
1 tbsp coconut oil
½ cup cashews
½ cup ground almonds
Sea salt and black pepper to taste

For the filling

4 large chestnut mushrooms, thinly sliced
2 cups kale, leaves only, stems removed
1 clove garlic, thinly sliced
1 medium leek, thinly sliced
1 medium leek, thinly sliced
1 tbsp coconut oil
Sea salt and black pepper to taste

For the cashew cheese sauce

1 tbsp nutritional yeast
1 tbsp fresh chopped parsley
1 tsp lemon juice
¾ cup cashew milk
2/3 cup cashews soaked overnight, water discarded
Sea salt and black pepper to taste

Instructions

Preheat the oven to 180°C or 160°C if fan assisted.
Start by preparing the crumble topping. Add the cashew nuts to a food processor and pulse to form a chunky crumb. Transfer to a mixing bowl along with the ground almonds, nutritional yeast, salt and pepper. Stir to combine.
Add the coconut oil and use your hands to rub into the ground nuts to form a crumble consistency. Set to one side.
To prepare the filling, melt the coconut oil in a frying pan over a medium heat. Add the leeks, garlic, shallot and mushrooms and sweat for a few minutes until tender and fragrant.
Whilst the vegetables are cooking, add all the sauce ingredients to a blender and process until smooth and creamy.
Add the kale to the pan with the vegetables, stir and cook until just wilted.
Add the cashew sauce to the pan and stir through the vegetables.
Divide the vegetables and sauce between two 4-inch ramekins.
Sprinkle an even layer of the crumble over the top of each pie
Transfer to middle of the oven to bake for 20 minutes until the tops are golden and the filling is bubbling and piping hot through.