This leek and mushroom pie looks impressive but is really simple to make
Ingredients
- 1tbsp olive oil
- 1 medium leek, trimmed, washed and finely shredded
- 50g wild mushrooms, finely chopped
- 1/2tsp shoyu sauce (available from large supermarkets)
- 1/2in piece fresh ginger root, peeled and grated
- salt and freshly ground black pepper to taste
- 1dsp plain flour
- 75ml cream or soya cream
- 15g pine nuts, toasted
- Ready-made puff pastry
Serve with:
- Griddled baby vegetables
- 4tbsp sweet and sour sauce mixed with an equal amount of water
WEIGHT CONVERTER
Method
- Preheat the oven to 225ºC//450F/gas 8.
- Roll out the pastry to 1/4in thick and using a 4in pastry cutter, cut out two circles. With a 3in cutter, cut an inner circle part way through each. With a medium heart shaped cutter, cut out two hearts (these will form the lids).
- Place the pastry shapes on a baking sheet and cook in the preheated oven for about 5 mins, until risen and golden. Cool on a wire rack, then remove the centres from each pastry circle, making sure you remove as much of the inside as possible to leave room for the filling.
- Heat the oil in a saucepan and gently cook the leek until tender. Add the mushrooms and cook over a high heat to evaporate the liquid. Stir in the shoyu sauce, grated ginger and seasoning.
- Add the flour and cook, stirring for 2 mins. Stir in the cream or soya cream and cook until thickened. Stir in the pine nuts.
- Reheat the pastry cases at 180ºC/350F/gas 4 for about 15 mins.
- Heat the filling and spoon into the hot cases. Top with the heart shaped lids at an angle.
- Place each one on a large serving plate and surround with griddled baby vegetables (carrots, sweetcorn, mangetout are colourful), drizzled with a little warmed and diluted sweet and sour sauce if liked.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Vegan basil pesto courgetti with tomatoes and chilli
It takes just four ingredients to make this simple, healthy courgette recipe infused with pesto...
By Jessica Dady Published
-
Vegan chilli pesto tagliatelle
A really simple dish to whip up for lunch or dinner using just five store cupboard ingredients...
By Jessica Dady Published
-
Vegan flapjacks
Our vegan flapjacks take 15 minutes to cook and require just seven core ingredients.
By Rose Fooks Last updated
-
Feta and spinach stuffed chicken
This feta and spinach stuffed chicken is cooked in 25 minutes and only has four steps in the method
By Jessica Ransom Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
McDonald's shakes up its menu with new vegan burger and extra spicy wrap
McDonald's added the savoury bites to its UK menu on Wednesday, much to the excitement of its loyal customers
By Emma Dooney Published
-
Kate Middleton teams £30k leek brooch with quirky accessory from retail days in touching tribute to Queen
Kate Middleton looked effortlessly regal in red and black at a St. David's Day parade in Windsor with Prince William on Wednesday
By Emma Dooney Published
-
The Caffè Nero Christmas 2022 menu is here with Cinnamon Swirl Latte and Vegan Festive Feast
The Caffè Nero Christmas 2022 menu is up for grabs now and it sounds incredible
By Emma Dooney Last updated