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Preheat the oven 200°C/Gas mark 5. For a fan assisted oven reduce the temperature to 180°C
For the pastry, mix the flour and mustard powder together. Rub in the butter until the mixture resembles fine bread crumbs. Add the grated cheese and stir through
Gradually add sufficient water to form a firm dough. Cover with cling film and chill for 30 minutes
For the filling, melt the butter and oil in a large saucepan. Add the leeks and cook for 5 minutes over a medium heat until softened but not coloured. Stir in the garlic and Quorn Pieces and continue to cook for 2 minutes
Stir in the flour and mustard powder and cook for 1 minute. Gradually add the stock and milk stirring until the sauce thickens. Season to taste. Spoon the Quorn mixture into a pie dish. Cover with cling film and cool
Roll out the pastry on a lightly floured surface and use to cover the top of the pie dish. Brush the pastry with a little milk to glaze
Bake for 25 minutes until the top is golden brown