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Cheesy Leek & Mushroom Pie
This veggie pie is stuffed with meaty mushrooms, sweet leeks, a hunk of savoury cheddar and a touch of mustardy heat, all under a buttery pastry lid. Served with a side of stir-fried kale, it's a hearty meal for two.
5 comments
Ingredients
- 150g plain flour
- 50g cold butter
- 100g mature cheddar
- 1 egg
- 2 leeks
- 400g chestnut mushrooms
- A handful of sage, leaves only
- 1 lemon
- 250ml full cream milk
- 1 tbsp wholegrain mustard
- 100g kale
Prep: 25 mins | Cook: 30 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Tip the flour into a bowl, setting 2 tbsp aside for later. Coarsely grate in the butter. Rub the flour and butter together with your fingertips to create a breadcrumb-like texture. Finely grate in half the cheddar and lightly rub that in.
2. Beat the egg. Pour half of it into the butter and flour and mix together with a fork. Trickle in 1-2 tbsp cold water, mixing, till you have a smooth, but not too wet dough.Tip it out onto your work surface and lightly knead to bring it together. Wrap in beeswax paper and pop it into the fridge to rest.
3. Trim the roots and woody greens off the leeks, rinse out any grit, then slice them into 1cm-thick rounds. Thickly slice the mushrooms. Warm a large frying pan on a medium-high heat. Drizzle in 1 tbsp olive oil. Add the leeks and mushrooms. Fry for 5-6 mins till the veg are glossy and starting to soften.
4. While the leeks and mushrooms cook, finely shred the sage leaves. Zest the lemon. Finely grate the remaining cheese.
5. Add the sage to the pan. Sprinkle in 1 tbsp of the reserved flour and stir to evenly coat the veg. Slowly pour in 250ml milk, stirring constantly. Spoon in 1 tbsp mustard and sprinkle in the grated cheese. Season generously with salt and pepper. Stir togetherand simmer for 5 mins.
6. While the pie filling is simmering, dust your work surface with the remaining 1 tbsp plain flour. Unwrap the pastry and roll it into a large, thin piece (round or rectangular, depending on the shape of your pie dish), approx ½cm thick.
7. Taste and adjust the seasoning of the mushroom pie filling, if necessary. Spoon it into a pie or baking dish. Lay the rolled pastry over the filling to cover it. Tuck the edges into the sides of the filling. If you have any excess pastry left, you can cut shapes to decorate your pie. Brush the top of the pastry with the remaining beaten egg, sticking on any decoration with it, if necessary.
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 in a little lemon juice and season with salt and pepper.
9. Serve the pie with the lemony kale on the side.
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Hetty
Absolutely Devine!!
Slow Cook Fan
Woody
This is an absolutely delicious pie! I cook and try out new recipes all the time and this is outstanding! Yum.
Clarabella
This pie is absolutely delicious and I'll definitely be making it again! My 12 year old son said it was one of the nicest homemade pies he'd ever tasted. It didn't take long at all to make, and was extremely tasty. It went well with the kale (although I steamed the kale and didn't add any lemon).
I made this pie, and it was delicious. It has all the elements - kick, taste, comfort, health. I didn't add the lemon to the kale. It doesn't take long to whip up either. Compliments to the food writer!
Looks much better than it tastes. More effort than it is worth! The lemon rind is a bit ambiguous as there is no mention of it after grating - my partner put it in the pie but I assume it's for the lemony kale!