Dairy-Free Classic Leek Pie
Indulge in the savory goodness of this Dairy-Free Classic Leek Pie, a plant-based twist on the traditional comfort food that’s perfect for any occasion. Featuring tender, caramelized leeks enhanced with garlic and aromatic thyme, the filling is made creamy with unsweetened almond milk thickened to perfection—no dairy necessary! A flaky, golden dairy-free puff pastry envelops this deliciously wholesome creation, making it an elegant centerpiece for your dinner table or a satisfying option for meal prep. With its simple yet flavorful combination of ingredients like nutmeg, chickpea flour (optional for added texture), and olive oil, this recipe is ideal for anyone seeking a lactose-free alternative to classic pie recipes. Ready in just over an hour, this versatile dish is sure to impress vegans, vegetarians, and omnivores alike. Slice it up warm and prepare to savor every bite!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 3 large leeks, white and light green parts only, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg, ground
- 1.5 cups unsweetened almond milk
- 2 tablespoons cornstarch
- 1 sheet dairy-free puff pastry sheet
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons chickpea flour (optional for thickening)
Instructions
Preheat the oven to 400°F (200°C).
Roll out the dairy-free puff pastry sheet on a lightly floured surface to fit a 9-inch pie pan. Fit the pastry into the pan, trimming any excess edges. Set aside.
Heat olive oil in a large skillet over medium heat. Add the sliced leeks and minced garlic. Cook, stirring frequently, until the leeks are soft and translucent, about 10 minutes.
Season the leeks with salt, black pepper, and ground nutmeg.
In a small bowl, whisk together the almond milk and cornstarch until smooth. If using chickpea flour for additional thickness, dissolve it in a few tablespoons of almond milk to form a smooth paste before adding to the mixture.
Pour the almond milk mixture into the pan with the leeks. Stir continuously until the mixture thickens, about 5-7 minutes.
Stir in the chopped thyme, then remove the mixture from the heat.
Pour the leek mixture into the prepared pastry-lined pie pan, spreading it evenly.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the filling is set.
Allow the pie to cool for a few minutes before slicing and serving warm.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 696 mg | 54% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
