Leek Pie

Serves 10 | Cooking time: 3h

Ingredients:

• 7 Leeks

• 1 Garlic Bulb

• 6 Small white onions

• 1 tablespoon of butter

• 3 Spring onions

• 2 teaspoons of onion powder

• 2 teaspoons of garlic powder

• 3 tablespoons of nutritional yeast

• Just-Rol puff pastry block

• Vegan cashew cream cheese (recipe on the YouRLight website)

Method:

Defrost the Puff Pastry Block.

On a floured surface roll to the thickness of two £1 coins.

Butter a pie dish. Place the the pastry over the pie dish, making sure by pressing with your fingers, that all corners are touching the dish. Cut any extra pastry off, and with a fork gently press patterns on the outside edges.

Preheat the oven to 180C.

Melt the butter in a non stick pan. Slice and add the onions sprinkled with some salt.

Slice and wash the leeks and add them to the non stick pan, with some salt, as well as the spring onion thinly sliced. Add the onion and garlic powder. Cover with a lid, stirring occasionally, until all the water has evaporated and the leeks are translucent. Add the nutritional yeast and stir well.

Add alternating layers of cream cheese and cooked leak (starting with cream cheese at the bottom), till you have used all of the leak mixture, or have filled the pie dish.

Place it in the oven till the edges are fully puffed and crispy. Enjoy.