- 12g dried porcini mushrooms
- 150g plain flour
- 45g butter
- 100g Cheddar
- 1 egg
- 2 leeks
- 400g chestnut mushrooms
- A handful of flat leaf parsley, leaves only
- 1 lemon
- 250ml full cream milk
- 1 tbsp wholegrain mustard
- 100g kale
- 1-2 tbsp ice-cold water
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- Large frying pan
- Pie dish
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Tip the flour into a bowl, setting 2 level tbsp aside. Coarsely grate in the butter and rub with the flour and to create a breadcrumb-like texture. Finely grate in half the cheddar and lightly rub that in. Beat the egg and pour half of it into the flour mixture (keep the rest for later). Mix, trickling in 1-2 tbsp cold water till you have a smooth, but not too wet dough. Lightly knead. Wrap in waxed paper or a damp tea towel. Pop in the fridge to rest.
- 2.
Pop the porcini mushrooms into a small heatproof bowl and cover with boiling water. Soak for 5 mins. Drain the porcini and rinse. Squeeze out any excess water and roughly chop.
- 3.
Trim and slice the leeks into 1cm-thick rounds. Slice the chestnut mushrooms. Warm 1 tbsp oil in a large frying pan. Add the leeks, porcini and fresh mushrooms. Fry for 5 mins till slightly softened.
- 4.
While the leeks and mushrooms are cooking, finely shred the parsley leaves. Zest the lemon. Finely grate the remaining cheddar.
- 5.
Add the parsley to the pan. Stir in 1 tbsp of the reserved flour and mix to evenly coat the veg. Slowly pour in 250ml milk, stirring constantly. Add 1 tbsp mustard and the grated cheese. Season, stir again then let it simmer for 5 mins.
- 6.
While the pie filling is simmering, dust your worktop with the remaining 1 tbsp plain flour. Unwrap the pastry and roll it out to make a large crust the shape of your pie dish, about ½cm thick.
- 7.
Taste and adjust the seasoning of the pie filling, if necessary. Spoon it into a pie or baking dish. Cut the rolled pastry to cover the pie. Tuck the edges into the sides of the filling. Brush the top of the pastry with the remaining beaten egg. Scatter over some black pepper.
- 8.
Slide the pie into the oven and bake for 20 mins, till the top is golden and crisp. Meanwhile, finely shred the kale. Heat ½ tbsp oil in a large frying pan or wok. Add the kale and stir fry for 2-3 mins till tender. Add the lemon zest. Squeeze over a little lemon juice and season.
- 9.
Remove the pie from the oven and cut it into large slices. Serve on warm plates, with the lemony stir-fried kale on the side.
- Tip
The white stuff
For a saucier pie you can add all the milk to this dish (although that will affect the nutritional information). leftover milk will keep in the fridge for 2-3 days. Make your own milkshake by blending the milk with a couple of bananas, a handful of raspberries, 1 tbsp peanut butter and a few ice cubes.