The perfect easy pie for when you feel like impressing your guests but have absolutely no idea what you’re doing. Packed full of mushrooms and kale with a spelt flour crust, it’s also super nutritionally dense!

For the crust:

• 3 cups of spelt flour
• 2/3 of a cup of water
• 1/2 of a cup of olive oil
• 2 tsp of salt

For the filling:

• 500g of mixed mushrooms, chopped
• 5 stalks of kale, chopped finely 
• 2 leeks, finely sliced
• 3 garlic cloves 
• 2 sprigs of rosemary and 4 of thyme, chopped finely
• 2 TBS of vegan butter (I used miyokos)
• 1.5 cups of plant milk (I used oat milk)
• 2 TBS of cornflour 
• 3 TBS nutritional yeast
• 2 tsp of veggie stock powder 

Method: 

• Combine the olive oil, water and salt in a large bowl and mix until the salt is dissolved
• Slowly add you flour and mix
• When you can no longer mix with your utensil, combine the remaining with your hands and knead the dough for 10 minutes
• Once your done, covers in glad wrap and let it sit for an hour 
• While you wait for the dough, start your filling
• Add a little bit of olive oil to a pan along with the leeks and garlic and fry off until soft
• Add in your mushrooms and herbs and cooking until they have shrunk in size
• When you have enough room, add in the kale and completely wilt down. Season to taste. 
• For the creamy sauce, melt the butter and add your flour. Slowly add in your plant milk, a little bit at a time, whisking as you go. 
• When the sauce has thickened, add the nutritional yeast and veggie stock powder and mix well. Season to taste. 
• Now add the sauce in with your mushrooms and kale and mix well! Here you can add more milk and/or butter depending on your desired consistency. I added in a tiny bit more milk.
• Once your dough is ready, divide into two and roll both out with a rolling pin! You want your base to be thicker than your top layer of dough 
• Assemble your pie, adding in the bottom layer of dough, then the mushroom filling and finally the top layer of dough. Pinch the two layers of dough together to make sure they’re sealed. 
• Cook on 180 for roughly 20/25 minutes, just keep checking it!