A classic, hearty, mushroom and leek pie.
Make it your own by swapping or adding whatever vegetables you want! If not a fan of mushrooms, you can swap for courgette, tofu or even chickpeas (please be aware that timings will vary depending on vegetable choice)
To make this recipe gluten, dairy free, or vegan, replace the pastry with a suitable alternative!
- Let the pastry defrost overnight if frozen
- If making your own pastry start at least 1 hour before making the filling.
- Prep time – 10 minutes
- Filling resting time – 30 minutes
- Cooking time – 25 minutes at 180oC
- 1 tbsp olive oil
- 2 medium sized leeks
- 2 garlic cloves
- 1 large onion
- 500g of mushrooms
- 1 tsp of mixed herbs (e.g. thyme, oregano or rosemary)
- 1 tsp each of salt and pepper
- 50g of dairy free butter
- 1 tsp of gluten free plain flour
- 300ml of dairy free milk (e.g. unsweetened oat or soya milk)
- 1 roll of shortcrust pastry (swap for gluten free or dairy free alternative or make your own)
For the filling
1. Let’s get organised! Let’s prep the vegetables. Firstly, peel and chop the onion. Caution watery eyes alert! Chop to roughly 1cm cubes. Now take your two cloves of garlic, peel and chop to the desired size.
2. Next take the mushrooms, rinse and chop to whatever size you prefer (chop small to disguise them if you have fussy eaters!)
3. Chop the head and tail off the top and bottom of the leeks and dice along each leek to create leek discs. By pushing out the middle this will create multiple discs.
4. Now all the prep is done, take one tbsp of olive oil and cover the base of your pan. Add garlic and cook for one minute. Next, place the mushrooms in the pan and cook for five minutes. Add in your choice of herbs and remember to stir regularly.
5. In a separate pan, steam leeks 5-6 minutes until soft and add to the pan containing the garlicy herby mushrooms!
For the sauce
1. Melt the butter gently, add the plain flour and gradually the milk. Continue to stir on a low heat making sure all lumps are removed. Once the sauce has thickened, take off the heat and season with salt and pepper to taste.
2. Finally, pour the sauce over the leeks and mushrooms. Let the mushrooms and leeks soak in the delicious sauce for a few minutes then take off the heat and allow the filling to cool completely to room temperature. This gives the pastry a chance to cook all the way through. The recommended resting time is roughly half an hour.
3. Whilst the filling is cooling down you can begin to make your pastry. Preheat your oven to 200oC. If the pastry needs to be rolled out, place a handful of your chosen flour on a clean flat surface and cover a rolling pin with another handful. Roll the pastry to fit the shape of your pie dish.
4. When the filling has cooled, place inside your pie dish and then cover the top with the pastry. Press down the sides making sure the dish is completely covered to ensure none of the filling leaks out. Trim any excess pastry. Do not throw away the excess! Put to one side (See below for recipe ideas).
5. Time to get creative. Let the artist in you go crazy by decorating the top of the pastry. Remember to prick the middle of the pie with a fork to allow it to whilst in the oven. Finally, paint a splash of milk over the top of the pastry to achieve that lovely golden colour!
6. Place in the oven at 180-200oC and cook for 25 minutes.
7. Once cooked allow to cook for several minutes before serving with vegetables and roast potatoes. Enjoy!
Why not try making one of these deserts:
Classic Jam filled tarts – https://metmunch.com/cook/leftover-pastry-jam-filled-tarts/
Apple cinnamon lemon and ginger tarts – https://metmunch.com/cook/apple-cinnamon-lemon-and-ginger-pie/
What can you create with the leftover pastry?