Creamy leek+ Broccoli Pie

A hearty pie with crisp crust and smooth, creamy filling-do you think this could be possible eating plant based pie, no meat. Well it’s possible and it’s delicious and filling..


4 leeks, trimmed and sliced

1 whole broccoli, broken into small



60ml ( ¼ cup) soy single cream)

1 tsp whole grain mustard

1 garlic clove, peeled and chopped

A handful of chive, chopped

Pink Himalayan salt and freshly ground black pepper


1 tbsp milled flaxseed

150g (1 cup) spelt flour

¼ tsp salt

60ml (1/4 cup) olive oil


1.Preheat the oven to 180°C/350°F/ gas 4.

2.Place the leek and broccoli with chives and garlic in a saucepan

3. Add the single soy single cream to broccoli, chives and leek with salt and pepper

4.Cook for 3-4 minutes, until thickened or you mix a small amount of cornstarch with a drop of cold water and add to thicken the sauce.

5.Place in a ovenproof dish and leave aside.

6.Mix together the flaxseed with 2 tablespoons water and set aside.

7.In a large bowl, combine both the flours and the salt then add the olive oil and 90ml (1/3 cup) cold water, plus more if needed, and mix together. Once thickened. Add the flaxseed mixture to the bowl and use your hands to fully combine the mixture, until it all comes together.

8.Roll the dough out on a lightly floured surface to 5mm thick and 6-7cm wider than the diameter of your pie dish.