Leek and mushroom pie

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Prep time:

Cook time:

Serves: 4

By plantsitter

1

Ingredients

  • 1 onion, chopped

  • 1 stock cube

  • 1 splash balsamic vinegar, optional

  • 2 tbsp boiling water

  • 1 tbsp wholegrain mustard, optional

  • 500g puff pastry, frozen, one packet

  • 3 cloves garlic, chopped

  • 1 tsp thyme

  • 4 leeks, washed and sliced

  • 1 tbsp plain flour

  • 50g butter

  • 250ml creme fraiche

  • 250g chestnut mushrooms, chopped

Method

  1. Gently fry the onion in butter in a large pan. Add leek and mushrooms to the pan. Cook until everything is soft and going a bit brown.
  2. Stir in the flour and fry for a bit until cooked. Then pour in the boiling water and add the stock cube, the balsamic vinegar, mustard and garlic. Stir and cook for a bit.
  3. Add the crème fraiche, stirring and scraping any tasty bits that have stuck to the pan. Add the thyme and season.
  4. Pour into pie dish, top with puff pastry and cook in a hot oven for 20 minutes.

Handy Hint

Let the kids cut stars etc out of the pastry to stick on top.

Additional Information

  • Nut Free

  • Vegetarian

  • Kids can help

  • Make Ahead

  • mushroom

  • pastry

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Your comments

  • plantsitter 04/12/12 14:54

    We eat this as Sunday lunch with roasties and gravy etc. The kids love it, especially if you let them help.