2 rolls Ready Rolled Puff Pastry
100g Plain flour, for dusting
2 tbs Maple Syrup
2 tbs Olive Oil
2 tbs Soy Milk
Cheesy Leek & Sage Filling
1 Leek, peeled, washed & chopped fine
2 cloves of Garlic, minced
2 tbs Fresh Sage, chopped
3 tbs Vegan Butter
3 tbs Plain Flour
3 cups/750ml Non-Dairy Milk
1 Bay Leaf
Pinch Sea Salt & Pepper
2 tsp English Mustard
1 cup/110g Grated Vegan Cheese
Sprinkle of Dried Chilli Flakes
Place the milk into a saucepan with the onion, bay leaf, seasoning & mustard, then place the pan over a low heat to infuse.
In a medium non-stick frying pan placed over a medium heat, add a touch of oil then sauté the leek, garlic & sage, for 3-4 minutes. Then remove them from the heat.
In another saucepan add the vegan margarine and place the pan over low heat.
When the margarine is melted, add the flour. Using a spatular mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste-like consistency.
Gradually whisk in the infused milk, a little at a time.
Once you’d added all the milk, the sauce should be creamy, if you want to make it extra cheesy, add vegan cheese.
Fold the leek mixture into the cheese sauce then pour the mixture into a bowl and cover over with cling film.
Chill the cheesy filling until cold.
Preheat your oven to 180 degrees C. Line two baking trays with greaseproof paper & whisk together the glaze ingredients in a small mixing bowl.
Sprinkle a little flour on your work surface & roll the pastry to around 3mm thick.
Cut the pastry into 6 squares & place the squares onto your lined baking trays.
Spoon around 3 tbs of the cheesy leek filling into the centre of each square then fold the corners into the middle. Brush the pastry with the glaze mixture. Then pop the trays into the oven to bake for 30 minutes or until golden & crisp.