This pie is incredibly tasty, serve with salad or a side of vegetables.
Makes one 30cm (12 inch) pie, serves four.
Start by making the pasty. Combine the water and vinegar in a cup and put in the freezer to chill. Measure out the flour and margarine and put in a food processor with the salt. Pulse until the mixture resembles coarse breadcrumbs. Pour in the water and vinegar slowly and blend until it comes together as a pastry.
Tip out the pastry onto the bench and press together into a ball, wrap in cling wrap and put into the freezer for 10 minutes.
Halve the potatoes and put them in a saucepan of boiling water and leave to boil for 15 minutes until they are just cooked through. Drain and set aside.
Turn the oven onto 180C / 360F.
Roll out the pastry to an even disc a little larger than your 30cm pie dish. Carefully place the pastry in the pie dish and trim the edges. Bake in the oven for 12 minutes. When it is done remove the pie from the oven and set aside.
In a fry pan toast the pine nuts until lightly brown and then set aside. Add the the leeks, onion and garlic with some olive oil to the fry pan and cook over a medium heat until they are soft. While the leeks are cooking cut the broccoli into small florets.
Add the white wine to the leeks and the mushrooms. After a minute add the soy milk, margarine, nutritional yeast, lemon juice, chives and thyme. Add salt and pepper to taste. When the mushrooms are cooked stir in the broccoli and pine nuts, remove from the heat and pour the mixture into the pie dish.
Cut the potatoes into thin slices and arrange on top of the pie dish. Drizzle the top with oil and sprinkle with salt. Turn your oven grill on to high and grill the top of the pie for 10 – 20 minutes until the potatoes are golden.