To make the pie heat 1 tablespoon dairy free spread in a large frying pan. Add the 2 sliced leeks and sauté until soft. Add the 280g bag of vegan Quorn pieces and stir fry for 2 minutes. Add the cashew sauce and bring to the boil. Then simmer until the Quorn pieces are cooked through (about 10 minutes).. For the filling, melt the butter and oil in a large saucepan. Add the leeks and cook for 5 minutes over a medium heat until softened but not coloured. Stir in the garlic and Quorn Chicken Style Pieces and continue to cook for 2 minutes. Stir in the flour and mustard powder and cook for 1 minute.

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Then add the finely sliced leek and crushed garlic. Add the mushrooms finely chopped and cook until they have lost most of their water. Add to the frying pan the thyme and nutmeg. Stir and cook until fragrant. Add in the vegan chicken pieces and the yeast flakes, cook for 2-3 minutes and then incorporate the flour.. Method. Line an oven proof dish with one of the pastry sheets. Boil and mash the potatoes with plenty of Flora, salt, pepper and 2 teaspoons of mustard. Chop and boil the leeks then drain, pour in the carton of cream and simmer with a couple of dessert spoons of Flora and salt and pepper. Pan fry the chicken pieces in Flora until defrosted.