Vege-Sausage and Mushroom Pie

[Matts]

Ingredients:

500g block of vegan frozen puff pastry, defrosted (in the UK JusRol is vegan)

couple of tablespoons of olive oil

1 pack of Linda McCartney vege-sausages (or any other vegan ones)

1 leek, chopped

10 large flat mushrooms

a good handful of cashew nuts

1 tin of red kidney beans

a couple of tablespoons of soy sauce

slosh of cider or wine

a couple of bay leaves

Method

Heat the oven to 200C/400F and cook the vege-sausages in there while preparing the rest of the filling. Heat the oil and cook the leek for a few minutes until softened with the bay leaves. Roughly chop and add the mushrooms and cook for a further few minutes. Add the nuts, beans, soy sauce, cider/wine and cook for a short while until well combined. Chop the vege-sausages into large chunks and place them in a large pie dish with the rest of the mixture (you may want to remove the bay leaves at this point - I forgot). Roll out the pastry and stick it on top. Bake in the oven for 20-30 minutes until the pastry is well risen and golden brown. Below served with roast potatoes and salad: