Kale, Leek and Mushroom Mini Pies
These deliciously creamy pies are packed with seasonal vegetables in a rich and cheesy cashew sauce and baked with a crumble topping until golden. These are a great winter warmer served with a side of steamed vegetables or just as they are!
Servings: 2 people
Ingredients
For the crumble topping
- 1 tsp nutritional yeast
- 1 tbsp coconut oil
- ½ cup cashews
- ½ cup ground almonds
- Sea salt and black pepper to taste
For the filling
- 4 large chestnut mushrooms, thinly sliced
- 2 cups kale, leaves only, stems removed
- 1 clove garlic, thinly sliced
- 1 medium leek, thinly sliced
- 1 tbsp coconut oil
- Sea salt and black pepper to taste
For the cashew cheese sauce
- 1 tbsp nutritional yeast
- 1 tbsp fresh chopped parsley
- 1 tsp lemon juice
- ¾ cup cashew milk
- 2/3 cup cashews soaked overnight, water discarded
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 180°C or 160°C if fan assisted.
- Start by preparing the crumble topping. Add the cashew nuts to a food processor and pulse to form a chunky crumb. Transfer to a mixing bowl along with the ground almonds, nutritional yeast, salt and pepper. Stir to combine.
- Add the coconut oil and use your hands to rub into the ground nuts to form a crumble consistency. Set to one side.
- To prepare the filling, melt the coconut oil in a frying pan over a medium heat. Add the leeks, garlic, shallot and mushrooms and sweat for a few minutes until tender and fragrant.
- Whilst the vegetables are cooking, add all the sauce ingredients to a blender and process until smooth and creamy.
- Add the kale to the pan with the vegetables, stir and cook until just wilted.
- Add the cashew sauce to the pan and stir through the vegetables.
- Divide the vegetables and sauce between two 4-inch ramekins.
- Sprinkle an even layer of the crumble over the top of each pie
- Transfer to middle of the oven to bake for 20 minutes until the tops are golden and the filling is bubbling and piping hot through.
