Quorn and leek pie

To make the pastry

Weigh the flour and margarine  into a mixing bowl. Add a pinch of salt.

Rub the margarine into the flour with your fingertips until it resembles fine breadcrumbs.

Add the water and mix together until the pastry comes together to form a ball. Wrap the pastry in baking paper or cling film. Flatten the ball and place in the fridge to rest while you make the filling.

Slice a leek in half lengthways. Wash any mud from between the layers. Chop into 1cm pieces and wash again.

Peel and crush the garlic.

Weigh the margarine into a large saucepan, melt over a medium heat.

Add the leek and garlic, place a lid on top, and cook over a medium-low heat until soft ( about 4 – 5 minutes).

Stir in the Quorn pieces and chopped thyme.

Stir in 1 tablespoon flour until combined.

Stir in the milk a little at a time until it forms a smooth sauce. You may need more or less milk than the recipe states.

Stir in the stock powder and Dijon mustard. Simmer for 5 – 10 minutes. If the sauce becomes too thick, stir in a little more milk to the correct consistency.

Taste and add salt and pepper to season.

Rub a thin layer of margarine around the rim of your pie tin to help the pastry stick to the sides.

Dust the worktop with flour and roll out your pastry to about ¼cm thick. Move the pastry around between rolls to prevent it sticking to the worktop, adding more flour if necessary.

Lift the pastry carefully and place over the pie tin. Gently fold the pastry into the crease of the pie tin. Try not to stretch the pastry as this will form holes.

Once the pastry is in place, trim the edge. Bring the remaining pastry together to form a ball.

Pour the filling into the pastry base. Brush the edge of the pastry with milk.

Roll out the remaining pastry for the lid.

Lift the pastry and place over the top of the pie. Crimp the edge of the pastry to seal. Trim off the excess pastry with a knife.

Brush the top of the pie with milk.

Bake at 190°C (170°C fan oven) for 30 – 40 minutes until golden brown.