Leek and mushroom pie Recipe

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  • Vegan
  • Vegetarian

serves:

2

Cost:

not

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

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

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.

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