Quorn Chicken Style Pieces and Leek Pie [vegetarian]

This Quorn pie recipe brings a delicious veggie twist to a quintessential British comfort food: Chicken and Leek Pie!

This Quorn pie recipe brings a delicious veggie twist to a quintessential British comfort food: Chicken and Leek Pie!

This meat-free version uses Quorn Chicken Style Pieces. Melting in the mouth, it is fragranced with a subtle hint of mustard and has just the right amount of creaminess.

Quorn is made from a fermented mycoprotein (fungi) grown in the UK. Once collected the mycoprotein goes through a fermentation process similar to the ones used in the production of bread, yoghurt and beer. The resulting product is then textured, frozen and seasoned to resemble chicken, beef, turkey etc.

Quorn is considered a healthy protein source. It has a very similar structure to meat while being high in protein and fibre and low in fat. Per 100g Quorn Chicken Style Pieces contain 14g protein / 1.4g fat  / 8.3g fibre and 0.8g salt.

Quorn Chicken Style Pieces have the taste and feel just like chicken. They are fantastic to cook with if you are trying to reduce the amount of meat you are eating. Ideal if you are in a rush, they take only 14 mins to cook on the hob.

If you are vegan, you can still enjoy Quorn as they have just launched 2 new vegan products in the UK.

How to make this Quorn Chicken Style Pieces and Leek Pie

First, you will need to make the pastry by mixing the flour and mustard powder together with the butter and cheese. The dough will fine bread crumbs at first but as you add more and more water it will all come together. While the dough is resting you can start preparing the filling.

The filling of this Quorn pie recipe is made from leeks and Quorn Chicken Style Pieces that are gently fried in oil and butter. Once the leeks and Quorn pieces have softened, vegetable stock and milk are added to make a creamy sauce.

Once the sauce has thickened, spoon the Quorn mixture into a pie dish. Roll out the pastry on a lightly floured surface and use it to cover the top of the pie dish.

The pie will need to be baked for 25 minutes in the oven until the top is golden. You can serve it with seasonal vegetables and new potatoes if desired.

Here are more Quorn recipes you may like to try:

• QUORN HOTPOT [ZERO WASTE RECIPE]
• ONE POT SPANISH QUORN CHICKEN & RICE [VEGAN]
• MOROCCAN QUORN MEATLOAF WITH CREAMY HARISSA DRESSING [VEGETARIAN]
• QUORN SUMMER CASSEROLE [VEGETARIAN]

I hope you enjoy this Quorn Chicken Style Pieces and Leek Pie recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

You’ll find more recipe inspiration on the Quorn website here.

This Quorn Chicken Style Pieces and Leek Pie was made in collaboration with Quorn.
*Quorn Meat Free Mince, Quorn Meat Free Chicken Pieces, Quorn Meat Free Chicken Fillets and Quorn Standard Sausages are a nutritionally healthy protein source. Protein contributes to growth in and maintenance of muscle mass.

Quorn Chicken Style Pieces and Leek Pie [vegetarian]

Oooh, Chicken and Leek Pie, the quintessential British comfort food! This version is 100% meat-free.

5 from 1 vote

DieTARY CHOICEHigh Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegetarian Recipes

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Entertaining, Family Meals

Cuisine English

Servings 4 people

Calories 465 kcal

Equipment

• mixing bowl
• large saucepan
• oven proof dish

Ingredients

 

MetricUS Customary

 

1x2x3x

FOR THE PASTRY:

• 150 g plain flour + extra for dusting
• ¼ tsp mustard powder
• 50 g butter – diced
• 75 g Wensleydale cheese – grated
• 5-6 Tbsp chilled water

FOR THE FILLING:

• 300 g Quorn Chicken Style Pieces
• 40 g butter
• 1 tsp vegetable oil
• 2 medium leeks – sliced
• 2 cloves of garlic – finely chopped
• 25 g plain flour
• ½ tsp mustard powder
• 1 vegetable stock cube dissolved in 100ml water [3.4 fl oz]
• 200 ml semi-skimmed milk plus extra for glazing

Instructions

 

• Preheat the oven 200°C / 400°F / Gas mark 5. For a fan assisted oven reduce the temperature to 180°C / 350°F
• For the pastry, mix the flour and mustard powder together. Rub in the butter until the mixture resembles fine bread crumbs. Add the grated cheese and stir through.
• Gradually add sufficient water to form a firm dough. Cover with cling film and chill for 30 minutes.
• For the filling, melt the butter and oil in a large saucepan. Add the leeks and cook for 5 minutes over a medium heat until softened but not coloured. Stir in the garlic and Quorn Chicken Style Pieces and continue to cook for 2 minutes.
• Stir in the flour and mustard powder and cook for 1 minute. Gradually add the stock and milk stirring until the sauce thickens. Season to taste. Spoon the Quorn mixture into a pie dish. Cover with cling film and cool.
• Roll out the pastry on a lightly floured surface and use to cover the top of the pie dish. Brush the pastry with a little milk to glaze.
• Bake for 25 minutes until the top is golden brown.
• Serve with seasonal vegetables and new potatoes if liked.

Nutrition

Serving: 300gCalories: 465kcalCarbohydrates: 48gProtein: 24gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 544mgPotassium: 235mgFiber: 6gSugar: 6gVitamin A: 1363IUVitamin C: 5mgCalcium: 261mgIron: 4mg

Keyword Leek, pie, quorn

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