Bursting with earthy mushrooms, fragrant leeks, and creamy sauce, all encased in a flaky pastry crust, this mushroom and leek pie is the epitome of comfort food. It offers a great meat-free alternative to a chicken and leek pie and will please everyone. Here’s a recipe for how to make it.
Ingredients:
- 2 tablespoons butter
- 2 leeks, thinly sliced (white and light green parts only)
- 8 ounces of mushrooms, sliced (button, cremini, or a mix)
- 2 cloves of garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup of vegetable broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 1 sheet store-bought puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
- Fresh thyme leaves, for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Sprinkle the flour over the vegetables in the skillet and stir to combine, cooking for 1-2 minutes to remove the raw flour taste. Gradually pour in the vegetable broth, stirring constantly, until the mixture thickens and comes to a simmer.
- Stir in the heavy cream and continue to cook for another 2-3 minutes, until the sauce is thick and creamy. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool slightly.
- Roll out the puff pastry sheet on a lightly floured surface to fit your pie dish. Carefully transfer the pastry to the dish, gently pressing it into the bottom and up the sides. Pour the mushroom and leek filling into the pastry-lined dish, spreading it out evenly. Brush the edges of the pastry with beaten egg to create a golden crust when baked.
- Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly. Once baked, remove the pie from the oven and let it cool for a few minutes before slicing.
- Garnish your pie with fresh thyme leaves, if you fancy, and serve hot.
