Leek and mushroom pie
This leek and mushroom pie looks impressive but is really simple to make
- 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
- Griddled baby vegetables
- 4tbsp sweet and sour sauce mixed with an equal amount of water
- 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.