Mushroom and Leek Pie (78)

6 85 mins Baking, Pies

Another rich and filling pie with cream, cheese and white wine. Serve with some simple
vegetables.

500 g (1 lb) leeks

500 g (1 lb) mushrooms
4 tbsp oil
25 g (1 oz) flour
150 ml (5 fl oz) white wine
150 ml (5 fl oz) vegetable stock
150 ml (5 fl oz) double cream
3 tbsp fresh parsley
100 g (4 oz) grated Cheddar cheese
500 g (1 lb) puff pastry
1 egg yolk
Salt and pepper

1. Wash and thickly slice the leeks and saute in hot oil for 10 minutes until
tender. Add the sliced mushrooms and cook for a further 10 minutes.
2. Stir in the flour, cook for 1 minute and gradually add the wine and stock.
Cook until thickened and stir in the ream.
3. Stir in the chopped parsley, cheese and seasoning. Transfer to a pie dish.
4. Assemble the pie as in Step 5 of the Cauliflower & sweet corn pie recipe
above.
5. Bake at 200C/400F/Mark 6 for 40 minutes until the pastry is golden
brown.