1 packet Quorn Meat-Free Fillets (thawed and chopped into cubes.)
1 Large leek, washed, trimmed and sliced thinly
1 Large onion, finely diced
2 cloves garlic, minced
3 cups chicken-style stock
1/4 cup single/pouring cream
1 Large bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried tarragon
3 tablespoons butter
3 tablespoons plain flour
1 cup peas
2 Large carrots, diced
2 tablespoons chopped flat-leaf parsley
1 sheet frozen puff pastry, thawed
Preheat oven to 180C.
In a large pot, saute the onion and leek in olive oil (and butter, if you're me) over medium heat. Add garlic and stir through for one minute.
Add stock, cream, bay leaf, and herbs and heat gently.
Mix together the butter and flour and add a little bit of the hot sauce mixture until smooth and no lumps remain. Add to the sauce and stir occasionally until it thickens - you might want to turn the heat up for it to thicken faster, but do keep an eye on it.
Turn the heat back down and add cubed quorn, carrots and peas. Simmer until carrots are starting to soften. Check for seasoning and add salt and pepper as required.
Pour into a deep pie dish and layer over the puff pastry. Seal it around the sides, and slice a hole in the middle for the steam to escape. Brush all over with egg or milk and put in the oven to bake.
Bake until top is risen, golden and puffy, and the filling is hot, about 20-30 minutes. Yum!