Quorn Pieces, Leek, Pea & Mint Pie

For the shortcrust pastry

1. Sift flour and salt, and grate chilled plant butter into a large bowl.
2. Pulse pastry mixture in a food processor, or between your fingertips until you reach a wet-sand-like consistency.
3. Add the ice cold water a spoonful at a time and mix until you can form a dough which can clump together into a ball. Wrap in clingfilm and chill in the fridge for 30 minutes while you make your pie filling.

For the pie

1. Preheat oven to 200°C/Fan 180°C/Gas 7
2. Start by sautéing chopped leeks, onion and garlic in a little olive oil, with a pinch of salt until soft and translucent.
3. Add a glass of white wine, and allow to simmer until most of the liquid has reduced. Add the peas and cook for a few more minutes. Stir through finely chopped mint leaves. Decant and leave to cool whilst you make the béchamel.
4. In the same pan, melt the plant butter and add the flour to form a roux. Add the plant milk and whisk constantly until you get a thick béchamel sauce.
5. Season well and cut the Quorn Roast Mini Fillets into slices before adding to the sautéed leeks, onion and peas mixture. Grate in the lemon zest and decant your pie filling into your pie dish.
6. After the 30 minutes has passed, Roll out your chilled pasty and cut to a circle that overlaps the circumference of your pice dish. Snip the overhanging pastry and fold back to create a decorative edging. Make a couple of holes in the centre of your pastry to allow steam to escape.
7. Brush the pastry with a little plant milk and bake for 20-25 mins until the pastry is golden and burnished. Serve with spring greens and new potatoes.

Recipe by 2007 Masterchef Winner and guest judge Steven Wallis