Creamy Leek & Mushroom Pie with Golden Puff Pastry
This creamy leek and mushroom pie is cosy, rich, and full of flavour – the perfect vegetarian bake for a comforting dinner.
Ingredients
- 1 sheet of ready-rolled puff pastry
- 2 medium leeks trimmed and sliced
- 250 g mushrooms sliced
- 1 garlic clove minced
- 1 tbsp butter
- 1 tbsp plain flour
- 200 ml whole milk
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- Olive oil for cooking
- Salt and black pepper to taste
- 1 egg beaten (for brushing)
Instructions
- Preheat the oven to 200°C (180°C fan). Heat a drizzle of olive oil and the butter in a non-stick frying pan like this one over medium heat. Add the sliced leeks and cook for 6–8 minutes until soft.
- Add the garlic and mushrooms, season with salt and pepper, and cook for another 5–7 minutes until the mushrooms are golden and most of the moisture has evaporated.
- Stir in the flour and cook for 1 minute. Then gradually pour in the milk, stirring constantly with a wooden spoon like this until you have a smooth, creamy sauce. Add the mustard and thyme, then let it simmer for 2–3 minutes. Remove from the heat and let it cool slightly.
- Spoon the filling into a pie dish such as this one. Lay the puff pastry over the top, trim the edges with a sharp knife like this, and press gently to seal. Cut a small steam hole in the centre.
- Brush the pastry with beaten egg using a pastry brush like this one. Bake for 25–30 minutes, or until the pastry is puffed and golden.
- Let the pie rest for a couple of minutes before serving.