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
- Serve with:
- 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.