Creamy Cannellini Pie

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:00 + 20 mins chill time

Packed with cannellini beans and plant-based pesto our creamy cannellini pie is super creamy and the ULTIMATE comfort food. Topped with golden puff pastry and served with fluffy mash, it's perfect for a cozy weekend dinner with the family or a hearty weeknight meal! Check out the recipe below!

Start cooking ➞




For the Mash

<item-todo-done>600g Maris Piper potatoes<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>100ml unsweetened plant-based milk<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

For the Pie Filling

<item-todo-done>3 leeks<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>2 x 700g jar of cannellini beans<item-todo-done><item-todo-done>3 tbsp pesto<item-todo-done><item-todo-done>2 tbsp plant-based crème fraîche<item-todo-done><item-todo-done>1 vegetable stock cube<item-todo-done><item-todo-done>150g spinach<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

For the Pastry

<item-todo-done>1 x 320g ready-rolled plant-based puff pastry sheet<item-todo-done><item-todo-done>2 tbsp plant-based milk<item-todo-done><item-todo-done>1 tsp English mustard<item-todo-done>

Before you start

Large pot | Potato masher | Microplane or garlic crush | Large frying pan | Individual pie dishes | Pastry brush

For the mash

  • Peel and the quarter the potatoes, add them to a large saucepan and cover with cold water. Put the pan over a high heat, sprinkle in a generous pinch of salt and bring to the boil. Once boiling, cook the potatoes for 10-15 minutes until tender

For the pie filling

  • Wash and trim the leeks, then cut into rounds
  • Peel and crush the garlic
  • In a large frying pan over medium heat, melt the butter. Once foaming, saute the leeks with a pinch of salt for 6-8 minutes until soft and translucent. Add the garlic and cook for a further minute. Drain the beans and add to the pan, along with the pesto, creme fraiche, stock cube and 300ml boiling water and stir to combine. Bring to a simmer and cook for about 8 minutes to allow the flavors to develop. Add the spinach for the last minute of cooking and allow it to wilt in the heat of the pan. Taste and season with salt and pepper

Return to the potatoes

  • Drain the potatoes into a colander and leave them to steam dry for 5 minutes
  • Pour the potatoes back into the saucepan, add the butter and milk and mash with a potato masher until smooth
  • Taste the potato and season with salt and pepper
  • Keep warm until ready to serve

Prepare the pastry

  • Preheat the oven to 200*C fan setting
  • Remove the pastry from the film and cut circles from the pastry, slightly bigger than the size of the pie dish. You can use the base of the pie dish as a guide. Set aside
  • Tip the pie filling into 6 individual pie dishes and top with the pastry circles
  • Mix the milk and english mustard together until the mustard has dissolved and you have a yellow mixture
  • Brush the pastry with the mustardy milk. Chill the pies in the fridge for 20 minutes so the pastry firms up

Bake the pies and serve

  • Preheat the oven to 200*C fan setting
  • Bake in a hot oven for 25 minutes until golden brown
  • Serve the pies with the mashed potatoes
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