Creamy Leek and Mushroom Pie
ingredients
- 1 tbsp olive oil
- 2 medium leeks, trimmed and sliced into discs
- 3 cloves garlic, minced
- 500 g button mushrooms, sliced
- 1 tsp dried mixed herbs
- 1 tbsp butter
- 2 tbsp flour
- 350 ml milk
- 1/8 tsp ground nutmeg
- Salt and pepper
- 1 roll puff pastry
- 4 tbsp aquafaba (liquid from a tin chickpeas or other legume), or just 4 tbsp milk, for glazing
method
- 1Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften
- 2Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes
- 3Meanwhile, in a small saucepan, melt the butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper
- 4Combine the cooked leeks and mushrooms with the sauce and leave to cool completely
- 5Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
- 6Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
- 7Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in the aquafaba (or a little milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.
- 8Cook for 25 minutes until golden brown. Serve straight away.