Ingredients

• Ingredients 2 vegan shortcrust pastry sheets – Jus Rol 3 leeks 1 pack of vegan Quorn chicken pieces 1 carton of Alpro soy cream A few potatoes Vegan Flora/spread Wholegrain mustard Salt and pepper

Preparation

• Method Line an oven proof dish with one of the pastry sheets Boil and mash the potatoes with plenty of Flora, salt, pepper and 2 teaspoons of mustard Chop and boil the leeks then drain, pour in the carton of cream and simmer with a couple of dessert spoons of Flora and salt and pepper Pan fry the chicken pieces in Flora until defrosted, then stir them into the creamy leek mixture Into the dish with the pastry pour the leek and chicken mixture, then on top put a layer of the mash Cover with the second pastry sheet and, if you have a bit of pastry left over, get creative with a design for the top of your pie! Brush a bit of oil over the top so it browns nicely Bake at about 180 for 45 minutes