To make the pastry, combine the flour and salt in a mixing bowl. Add the cold vegan butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.

Add 4 tbsp of ice water and mix until the dough comes together. If the dough is too dry, add more water one tablespoon at a time.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C).

To make the filling, heat the olive oil in a large skillet over medium heat. Add the leek and mushrooms and sauté for 5-7 minutes until softened.

Add the garlic and sauté for another minute.

Sprinkle the flour over the vegetables and stir to coat.

Slowly pour in the vegetable broth, stirring constantly to prevent lumps.

Add the almond milk and soy sauce, and stir well. Cook for 2-3 minutes until the mixture thickens.

Season with salt and pepper to taste.

Roll out the pastry dough on a floured surface to 1/8-inch thickness. Cut out circles of dough to fit your muffin tin.

Place the dough circles in the muffin cups and press to fit the sides and bottom of the cups.

Spoon the filling into the pastry cups.

Bake for 20-25 minutes or until the pastry is golden brown and the filling is hot.

Let the pies cool for a few minutes before removing them from the muffin tin.

Enjoy your delicious vegan leek and mushroom pies!