Easy Leek and Mushroom Pie
Packed full of autumnal flavours and topped with crisp, flaky puff pastry, this leek and mushroom pie is comfort food at its simplest.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bentofy.app.
Cooking tools:
- Pie dish
- Pastry brush
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Fork
- Measuring spoon
- Measuring cup
- Stove
- Oven
- Refrigerator
Ingredients
- 320 g sheet ready rolled puff pastry
- 350 g chestnut mushrooms (chopped into generous chunks)
- 350 g leeks (sliced into generous circles)
- 2 tablespoons sunflower oil
- 4 cloves garlic (or to taste, crushed)
- 1 tablespoon plain flour
- 1 tablespoon fresh thyme (finely chopped (or 1 teaspoon dried))
- 250 ml soya milk
- 2 teaspoons Dijon mustard (or to taste)
- ¼ teaspoon ground nutmeg
- salt
- pepper
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