Mushroom & Leak Pie
Serves 5-6
Ingredients
1kg mushrooms (I used button, chestnut and portobello mix)
2 leeks
500g puff pastry
2 tbsp mascarpone
1 brown onion
5 garlic cloves
4 sprigs thyme
1 organic vegetable stock cube
1 cup boiling water
1/2 cup white wine
1 tsp Dijon mustard
2 tbsp corn flour
Top of pie decorations (optional)
1 tsp turmeric
1 tbsp soy sauce
1 egg
Method
Pre heat oven to 200 degrees C. If you’re doing the pie decorations then you need to chop a bit of the pastry off the end and cut o it mushroom shapes and place on a chopping board. Place turmeric in one little pot with a tiny bit of boiling water and mix, do the same with the soy sauce. Paint bits of the mushrooms so some are left white, some are brown and some are brown. Set aside until you’re ready to decorate. Finely dice mushroom and garlic, slice leek and mushrooms other than the small button mushrooms, leave them whole. Place onion and garlic into the pot and cook until onion softens, then add the leek. Season well. Continue to cook and add a splash of the boiling water to help them soften. Once they’re very soft, add the mushrooms and continue stirring, season again. Once mushrooms are nearly cooked then pour boiling water into a jug and throw in the stock cube and whisk. Pour stock into the pot along with the white wine and stir, leave for a few minutes to reduce. Whisk egg with a fork in a bowl and set aside. Add the mustard and mascarpone and stir until all combined. Finally add the corn flour and watch it reduce again. If it’s not reducing then add a little bit more but only a tiny bit at a time as you don’t want it to be too thick and gluggy. Spoon into the base of an oven dish. Finished in comments. Roll out the pastry and place on top. Trim the edges and press down using a fork into sides of the dish. Decorate with whatever you like then paint the pie with the egg wash. Place in the oven for around 15 mins or until golden and crispy.