Discovering Syns: Quorn Chicken And Leek Pie Treats

Quorn is a popular meat substitute used in a variety of dishes, including chicken and leek pies. While the syn value of the Quorn chicken and leek pie is not readily available, Quorn chicken pieces are syn-free on the slimming world plan. This makes them a versatile and high-protein option for those looking to incorporate more vegetarian meals into their diet. Quorn offers a range of low-syn products, and their chicken pieces can be cooked with low-cal spray to keep the syns low. For those interested in the syn value of specific Quorn products or looking to create their own chicken and leek pie, a closer look at the syn values of Quorn's range and pie recipes may be helpful.

Quorn chicken and leek pie ingredients

Quorn chicken and leek pie is a delicious, meat-free take on a British classic. It's a hearty, family-friendly meal that's easy to prepare and great value. The pie is made up of a creamy vegetarian chicken and leek filling, topped with a crisp puff pastry lid.

The main ingredients in the Quorn chicken and leek pie are, of course, Quorn chicken-style pieces and leeks. Quorn is made from a fermented mycoprotein (fungi) grown in the UK. The mycoprotein goes through a fermentation process similar to those used in bread, yoghurt, and beer production. It is then textured, frozen, and seasoned to resemble chicken. Quorn is considered a healthy protein source, with a meat-like structure while being high in protein and fibre and low in fat.

The full list of ingredients for the Quorn Vegetarian Chicken & Leek Family Pie includes wheat flour, water, meat-free chicken flavour pieces (17%), milk, leeks (7%), palm oil, cream, cornflour, mature white cheddar cheese, rapeseed oil, salt, and various seasonings.

To make a vegan version of the pie at home, you can use vegan Quorn pieces, leeks, and potatoes, mixed together in a creamy cashew sauce and encased in puff pastry. You can also add some mustard powder to the pastry for an extra kick.

For those looking to reduce their syn intake, it's recommended to cook Quorn chicken pieces in a low-calorie cooking spray instead of regular oil.

How to cook the pie

Quorn chicken pieces are syn-free, making them a great vegetarian option for a high-protein meal. Here is a step-by-step guide on how to cook a delicious Quorn chicken and leek pie:

Prepare the Filling

Start by cooking the leeks. Place a tablespoon of oil into a frying pan and set it over medium heat. Add the leeks and gently cook them until softened but not coloured, which should take around 5 to 8 minutes. Remember to periodically move the leeks around the pan. Once cooked, transfer the leeks to a bowl to cool.

Cook the 'Chicken'

Wipe the frying pan clean and add another tablespoon of oil. Set the pan over moderate heat and add the Quorn chicken fillets. Allow them to cook until lightly golden, which should take around 6 to 8 minutes. Be sure to turn them over halfway through. Remove the fillets from the pan and place them on a plate to cool. Use a knife to cut them into bite-sized chunks.

Combine the Filling

Stir the cooled white sauce until smooth. You can add a generous amount of garlic puree to enhance the flavour. Combine the cooked leeks and 'chicken' pieces with the sauce.

Assemble the Pie

Roll out the pastry on a lightly floured surface and use it to cover the top of the pie dish. You can use shop-bought pastry to save time. Brush the pastry with a little milk to glaze.

Bake the Pie

Preheat your oven to 200°C/Fan 180°C/Gas 6. Place the pie in the centre of the oven and bake for 20 to 25 minutes, until the pastry is puffy and brown, and the filling is bubbling.

Your Quorn chicken and leek pie is now ready to be served! Enjoy it with your choice of vegetables or mashed potatoes on the side.

How to cook the filling

To cook the filling for a Quorn chicken and leek pie, you will need Quorn chicken pieces, leeks, and a white sauce. You can also add vegetables such as peas, carrots, or mushrooms to bulk up the filling.

Start by placing a tablespoon of oil into a frying pan and setting it over medium heat. Add the leeks and cook gently for around 5-8 minutes until softened but not coloured. Move the leeks around the pan periodically to ensure even cooking. Once the leeks are cooked, transfer them to a bowl and set aside.

Next, wipe the frying pan clean and add another tablespoon of oil. Place the pan over medium heat and add the Quorn chicken pieces. Cook for around 6-8 minutes, turning them over halfway through, until they are lightly golden. The Quorn pieces will finish cooking in the oven once the pie is assembled, so they only need to be partially cooked at this stage. Remove the pieces from the pan and set them aside to cool before cutting them into bite-sized chunks.

Now it's time to combine the filling. Stir the cooled white sauce until smooth, then add the cooked leeks and Quorn pieces. Mix everything together gently until well combined. If you're using any additional vegetables, you can add them to the mixture at this stage.

Once your filling is ready, it's time to assemble your pie. Spoon the Quorn mixture into a pie dish and top it with pastry. You can make your own pastry by mixing flour, mustard powder, butter, and cheese, or use a pre-made pastry sheet.

Finally, bake your pie in the oven at 200°C for 20-25 minutes, or until the pastry is puffy and golden and the filling is bubbling.

Your Quorn chicken and leek pie is now ready to be served! It's a delicious and comforting meat-free take on a classic British dish.

How to make the pastry

Quorn Chicken and Leek Pie is a delicious, meat-free take on a classic British dish. The pie is topped with a crisp, puff pastry lid, which adds a golden and flaky texture to the pie.

Ingredients

You will need the following ingredients to make the pastry:

• Butter
• Flour
• Salt
• Egg
• Ice-cold water

Method

• Start by rubbing the butter into the flour with a large pinch of salt. Continue doing this until the mixture is completely combined and has a breadcrumb-like texture.
• Next, add half of a beaten egg and 4 tablespoons of ice-cold water to the mixture.
• Bring the dough together with your hands. You may need to add a little more water to get the desired consistency.
• Once the dough is formed, roll it out on a floured surface. You will need to roll it large enough to line your pie tin, with some overhanging.
• Use the dough to line your tin, and then spoon in your filling.
• Roll out the remaining pastry until it is large enough to cover the pie.
• Brush the edges of the pastry in the tin with a little beaten egg.
• Drape the second piece of pastry over the pie to close it.
• Trim the edges and press with a fork to seal the pie.
• Chill the pie until you are ready to cook it. It can be kept in the fridge for up to 24 hours.
• When ready to cook, preheat your oven to 220°C/200°C fan/gas 7 and place a baking sheet inside.
• Brush the pie with beaten egg and lightly score a criss-cross pattern on top with a sharp knife.
• Place the pie on the hot baking sheet and bake for 20 minutes.
• After 20 minutes, brush the pie with the remaining egg and season with sea salt flakes.
• Return the pie to the oven and bake for another 15-20 minutes, or until it is deep golden.
• Remove the pie from the oven and let it rest for about 10 minutes.
• Carefully remove the pie from the tin, place it on a board, and cut into wedges.

Your Quorn Chicken and Leek Pie is now ready to be served! Enjoy the delicious, flaky pastry and the tasty filling!

How to serve the pie

To serve the Quorn chicken and leek pie, first make sure that the pie is cooked through and piping hot. Quorn is safe to reheat, but only if it has been stored in the fridge and is eaten within 48 hours.

This hearty, comforting pie is delicious served with a variety of sides. The official Quorn website recommends serving it with plenty of greens and fluffy mash. This classic British pie with a meat-free twist is a great option for a family dinner.

For a simple high-protein supper, serve the pie with frozen peas and carrots. Broccoli, cauliflower, and green beans are also nice vegetable options. For something more indulgent, you could serve the pie with mashed potatoes or triple-cooked chips.

If you're making the pie from scratch, you can adapt the recipe to your preferences. For example, you can use onions instead of leeks, and breast meat instead of thighs. However, bear in mind that breast meat is more likely to dry out, so it's best to shred it.

Frequently asked questions