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Kale, Leek and Mushroom Mini Pies

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.

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