Mushroom & Leek Pie
One of the best things about autumn has got to be PIE! It's comfort food at its best, and so quick and easy to make (assuming you cheat and use pre-made pastry dough.)
Leeks and mushrooms are in season now, and there are so many different wild mushrooms in farmers markets and farmshops that you could use. This is a simple farmhouse recipe that you could easily adapt with the addition of leftover chicken, some bacon or perhaps some borlotti beans.
Ingredients (serves 4)
- 2-3 leeks, sliced into 2cm rounds
- 300g mushrooms, sliced
- 2 cloves garlic, crushed
- 200ml veg stock (or milk)
- 2 tbsp flour
- 1 tbsp chopped fresh herbs - rosemary/thyme/sage
- sea salt & pepper
- Pack of puff pastry
- Pre-heat your oven to 180c
- Put a heavy bottomed pan on a low heat, add a splash of oil and gently cook the leeks for 5 mins
- Add the garlic and mushrooms and cook for a further 3-4 mins until the mushrooms soften
- Add the flour and stir well to coat the vegetables. Add the stock/milk and stir until the sauce starts to thicken. Throw in the herbs and season with salt and pepper.
- Pop the mixture into your pie dish, and cover with a sheet of puff pastry. Trim off any excess pastry and use a knife to score a criss cross pattern.
- Brush the top of the pastry with a little milk, to help it brown, and pop the pie in the oven for 25-30 mins until it is lovely and golden on top. Serve with some kale or broccoli.