Leek and mushroom pie

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2 tbsp	olive oil
800 g	leek
4	dried tomatoes
500 g	mixed mushrooms
2 tbsp	white flour
4 ½ dl	vegetable bouillon
2 tbsp	coconut milk
1	puff pastry dough, rolled into a rectangle
2 tbsp	almond drink
1 pinch	sea salt

Filling
Heat the oil in a pan. Add the leek, cover and cook over a low heat for approx. 30 mins., stirring occasionally. Add the tomatoes and mushrooms, cook for approx. 5 mins. Dust the vegetables with flour, pour in the stock and coconut milk, bring to the boil while stirring.
Gravy
Place the filling in a fine sieve over a pan, drain. Cover and set aside the drained liquid. Spread the filling in the dish.
Pie lid
Place the pastry on top of the dish, fold in any protruding edges, press down. Score the pastry several times using a sharp knife. Brush with almond milk, sprinkle with salt.
To bake
Approx. 35 mins. in the centre of an oven preheated to 190°C. Remove, allow to cool slightly. Heat the drained liquid, serve as a gravy with the pie.