Cheesy lattice pie

This cheesy lattice pie is an indulgent centrepiece dish, and it’s particularly great served with fresh winter greens.

Ingredients (serves 4 to 6)

For the lattice top:

500g vegetarian or vegan puff pastry, in a block

Flour, for rolling out 

For the filling:

500g leeks, finely sliced and washed

1tbsp olive oil

1tsp paprika

3 cloves garlic, crushed

1tsp plain flour

200ml milk or soya milk

100g vegetarian or vegan cheese, grated

100g vegetarian or vegan cream cheese

400g vegetarian or vegan Quorn pieces (as an alternative, use other chicken-style pieces, or pressed tofu)

50g sun-dried tomatoes, drained and diced

1tsp fresh thyme or parsley, finely chopped

50g frozen peas

Salt and pepper

For the glaze:

1 egg, beaten, or 1tsp flour and 3tbsp soya milk, mixed

Method

Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to 40cm square, or large enough to cover a pie dish with a 10cm overhang on all sides. With a sharp knife, cut the pastry into strips 3cm wide.

Make the lattice top. Lay two strips of pastry on the work surface at right angles, with the ends overlapping. Add new strips one by one, alternating vertical and horizontal strips and weaving them over and under each other to make a pastry lattice sheet. Don’t leave any gaps between the strips. Put the sheet on a baking tray, cover and refrigerate.

To make the filling, gently fry the leeks in the oil for five minutes, then add the paprika and garlic. Stir constantly while you add the flour, then the milk a little at a time. Add the grated cheese, cream cheese, Quorn, sun-dried tomatoes, herbs and peas. Cook for five minutes, stirring often. Season to taste.

Place the filling in a 25cm square pie dish and allow to cool. Carefully lift the pastry lattice onto the pie dish and press around the edges with a fork to seal. Trim off any excess pastry. Brush the pastry with the glaze and bake for 45 minutes or until golden.

This pie can be chilled for up to three days, or frozen for up to three months.

Recipe courtesy of The Vegetarian Society