Mushroom and Leek Pot Pie

smh.com.au

1 egg

1 sheet store-bought puff pastry (traditional, vegan or gluten-free), about 28cm square, removed from the freezer and thawed in the fridge

flaky salt and black pepper

salad leaves dressed with lemon juice and olive oil, to serve

subheading: FOR THE PIE FILLING:

400g mushrooms

1 large leek, split lengthways, washed and cut into 3cm lengths

2 tbsp dark soy sauce (gluten-free if required)

¼ cup extra virgin olive oil

¼ cup tomato passata

2 tsp red miso

2 tbsp maple syrup

¼ cup loosely packed sage leaves, roughly chopped

3 garlic cloves, peeled and grated on a microplane

1 bay leaf

2 tbsp flour (plain or gluten-free)

Directions at smh.com.au

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