INGREDIENTS
500 g
Button mushrooms
3 cloves
Garlic
1 tsp
Herbs, dried mixed
350 milliliters
Dairy-free milk
2 tbsp
Flour
1/8 tsp
Nutmeg, ground
2 pinches
Salt and pepper
1 tbsp
Olive oil
1
Roll vegan puff pastry
1 tbsp
Butter, dairy-free
4 tbsp
Aquafaba (liquid from a tin chickpeas or other legume) (or just 4 tbsp dairy-free milk, for glazing)
2
Medium leeks (trimmed and sliced into discs)