Leek and mushroom pie
I’ve not done a recipe for a while (too busy eating breakfasts) but the recent cold weather inspired me to make a pie! The recipe was inspired by the fact that I had a lot of mushrooms I needed to use up…
2 big leeks
1 pack ready-rolled puff pastry
1 pack ready-rolled shortcrust pastry
2 cloves garlic
Splash of white wine
2 tablespoons cream cheese
1 teaspoon wholegrain mustard
Start by blind baking your shortcrust pastry case (use some rice and greaseproof to make sure it doesn’t bubble up). While the crust is baking, chop your mushrooms into chunks and browning in some butter (use a wok, otherwise you won’t be able to fit everything in). I added some mushroom ketchup and herbs, keep frying until everything is soft but not too soft. Transfer to a bowl and chop, then fry your leeks in the same wok, along with the minced garlic and white wine. Boil the kettle and make up your gravy (make it nice and thick!), then turn the heat down to low, and stir in the gravy and cream cheese.
When the pastry bottom is cooked, remove the rice and tip in the filling. Whisk up the egg and brush it around the edge of the case, to allow the lid to stick properly. Then unroll your puff pastry, lay it on top and use a knife to cut around the edge. Use a fork to scallop the edges, and poke some holes in the lid to let steam out.
Pop it in the oven for 20 minutes at 200C, then slice up and serve with new potatoes!