Vegan chick’n & plant-based bacon pie

Vegan chick’n & plant-based bacon pie

Dive through the crisp filo, into vegan pie heaven. Enjoy with new potatoes dressed with plant-based butter alternative, and seasonal veg or a salad. 

4 out of 5 stars(1) Rate this recipe
VeganVegetarianHealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins

Ingredients

  • 3 tbsp olive oil, plus 1 tbsp extra to brush
  • 400g pack trimmed leeks, sliced
  • 3 tbsp plain flour
  • 75g La Vie Smoked Plant-Based Bacon Lardons
  • 1 Oxo Vegetable Stock Cube, mixed with 600ml boiling water
  • 2 x 160g packs Heura Chick’n Pieces Mediterranean
  • ½ lemon, juice
  • 1 tbsp Dijon mustard
  • 20g pack tarragon, leaves finely chopped
  • 270g 3 sheets filo pastry

Method

  1. Preheat the oven to 180°C, gas mark 4. Heat the oil in a large sauté pan over a medium heat and add the leeks. Fry, stirring often, for 8-10 minutes until soft and a little coloured.

  2. Stir in the flour to coat the leeks. Fry, stirring for 2 minutes, then add the lardons and turn the heat up. Add the stock in a few additions, stirring all the time and allowing the liquid to thicken up in between, to form a thick sauce that easily coats the back of a spoon.

  3. Stir in the chick’n pieces, lemon juice, mustard and tarragon, then season. Transfer to a pie dish, scrunch the filo sheets over the top and brush with 1 tbsp olive oil. Bake in the oven for 20-25 minutes, until golden and crisp. Rest the pie for 5 minutes out of the oven, then serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,668kJ/ 399kcals

Fat

18g

Saturated Fat

2.7g

Carbohydrates

31g

Sugars

4.8g

Fibre

8.5g

Protein

23g

Salt

2.5g

Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating