Instructions:
- To make the pastry, combine the flour and salt in a mixing bowl. Add the cold vegan butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
- Add 4 tbsp of ice water and mix until the dough comes together. If the dough is too dry, add more water one tablespoon at a time.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- To make the filling, heat the olive oil in a large skillet over medium heat. Add the leek and mushrooms and sauté for 5-7 minutes until softened.
- Add the garlic and sauté for another minute.
- Sprinkle the flour over the vegetables and stir to coat.
- Slowly pour in the vegetable broth, stirring constantly to prevent lumps.
- Add the almond milk and soy sauce, and stir well. Cook for 2-3 minutes until the mixture thickens.
- Season with salt and pepper to taste.
- Roll out the pastry dough on a floured surface to 1/8-inch thickness. Cut out circles of dough to fit your muffin tin.
- Place the dough circles in the muffin cups and press to fit the sides and bottom of the cups.
- Spoon the filling into the pastry cups.
- Bake for 20-25 minutes or until the pastry is golden brown and the filling is hot.
- Let the pies cool for a few minutes before removing them from the muffin tin.
Enjoy your delicious vegan leek and mushroom pies!
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