Tempeh Pot Pies

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• Step 1

  Preheat the oven to 400°F (200°C).
  Tear the tempeh into chunks and toss lightly in the cornstarch. Heat 2 tablespoons of the sunflower oil in a heavy frying pan and fry the tempeh in batches over medium heat until lightly golden. Place on paper towels and set aside. 


• Step 2

  Heat the remaining oil in the same pan and fry the leeks and carrots over a medium heat for 3–4 minutes until the leeks are soft. Add the mushrooms and continue to cook for another 3–4 minutes until the mushrooms start to soften. 


• Step 3

  Add the whole wheat flour and cook for 2–3 minutes, gradually adding the stock and stirring to combine; add the mustard and cook for another 3–4 minutes.

• Step 4

  Remove from the heat and add the prepared tempeh, peas, and soy cream. Stir to combine well. 


• Step 5

  Place the ingredients into four lightly greased ramekins or one large pie dish. 


• Step 6

  Top with 4 or 5 sheets of filo pastry, brushing with a little soy milk between each sheet. Trim the edges and brush the top with a little extra soy milk. 


• Step 7

  Place the pies in the hot oven for 30–35 minutes until the pastry is golden and crisp and the pie is bubbling. 


• Step 8

  Serve hot, accompanied by steamed green vegetables.

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