Easy Leek And Mushroom Pie Recipes

LEEK AND MUSHROOM POTATO PIE (PUFF PASTRY)

Steps:

• Boil the potatoes in salted water with a bay leaf until fully cooked but still firm. Drain well and place in the bottom of your pie dish. While the potatoes are boiling make the filling.
• Rinse the porcini mushrooms rubbing gently with your fingertips to remove any grit, then place in a small bowl and add a little water just to cover the porcini (about 4 tablespoons). Leave to soak while you prepare the other ingredients.
• In a frying pan heat up 2 tablespoons of oil and fry the leeks slowly over a low-medium heat for about 10 minutes until softened but not browned, stirring often. Season to taste and transfer into a bowl. Preheat the oven to 425 F/ 220 C/ gas mark 7 (fan 200 C/gas mark 6).
• In the same pan heat up 2 more tablespoons of oil and fry the chopped mushrooms over a fairly high heat for about 6 minutes until they reduce in volume and release water.
• Chop up the porcini and add into the pan (along with the water they soaked in). Add the leeks, parsley, corn flour, onion granules and fromage frais. Stir and continue cooking until the mixture thickens. Add in the water, stir, season generously and remove from the heat. Pour the mixture over the potatoes.
• Place your pastry sheet over the top and trim to fit your dish gently sealing along the edges and removing any air pockets. Make a little cut in the centre to allow excess steam to escape and brush the pastry with the egg wash.
• Bake in the centre of the oven for 30 minutes or until golden brown. If the pastry starts to brown too much after 20 minutes cover it loosely with parchment paper or foil. Remove from the oven, rest for 5 minutes then serve.

CREAMY LEEK & MUSHROOM VEGAN PIE

Steps:

• Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.
• Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes
• Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper
• Combine the cooked leeks and mushrooms with the sauce and leave to cool completely
• Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
• Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
• Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in the aquafaba (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.
• 8. Cook for 25 minutes until golden brown. Serve straight away.

MUSHROOM & LEEK PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

EASY LEEK AND MUSHROOM PIE

Steps:

• Heat the oil in a frying pan and gently fry the mushrooms for about 5 minutes until they soften adn begin to releade their juices.
• Add the sliced leeks and fry gently, covered for a further 10 minutes until soft. Check occasionally and add a little water if they get too dry, don't let them brown.
• Remove the lid and fry for a further minute or two until the liquid has evaporated.
• Add the crushed garlic and fry for a minute.
• Stir the flour into the vegetables and cook for a further minute.
• Add the milk, stirring constantly to avoid lumps. Continue to cook for a minute or two until bubbling and the sauce thickens.
• Stir in the nutmeg, thyme, mustard and salt and pepper to taste.
• Leave the filling to cool completely.
• Remove the pastry from the fridge 10 minutes before you want to use it to allow it to warm up enough to use.
• Preheat oven to 200C/390F
• Spoon the cooled filling into your pie dish.
• Cut a circle of pastry big enough to cover your pie and the edge of the dish and leave it to one side.
• Use the pastry trimmings to line the edge of your dish and brush with a little soya milk or water.
• Lay the pastry circle on top, covering the filling and lying on top of the pastry trimming edge. Press to seal using your fingers or a fork.
• Brush with soya milk or a mixture of melted vegan butter and milk.
• Make little pastry leaves out of any leftover pastry, place on top and brush with soya milk.
• Make two small steam holes in the pastry lid with a sharp knife.
• Bake in the preheated oven for 25 - 30 minutes or until browned and crisp.

EASY PEASY CHICKEN, MUSHROOM AND LEEK PIE

Steps:

• Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
• Place 1 tablespoon of the olive oil, the sliced leeks and the quartered mushrooms into a wide ovenproof pan (see Note 2) and fry over a fairly high heat, stirring regularly, for 3 minutes or until lightly browned.
• Tip the mushrooms and leeks onto a plate and add the remaining 1 tablespoon of olive oil to the pan. Allow the pan to heat back up again and then fry the diced chicken for 4 minutes, or until lightly browned on most sides. (The chicken should NOT be fully cooked at this point.)
• Return the mushrooms and leeks to the pan and add the chicken stock. Bring to the boil, then turn right down low.
• Allow the pie filling to simmer gently for 2 minutes, then add the crème fraîche, black pepper and thyme and stir to combine. When the crème fraiche is fully stirred in, turn the heat off.
• Leave the pan to cool for 2 minutes, then top with scrunched up sheets of filo pastry: simply take each sheet of filo pastry, scrunch it up in your hand and plop it gently on top of the filling. Repeat until the pie is completely covered, then lightly brush with a little olive oil (or melted butter).
• Place the pie into your pre-heated oven for 20 minutes, or until the pie is golden brown on top and the filling is bubbling (see Note 3).
• Serve the chicken pie with your favourite green vegetables, such as green beans, broccoli, cabbage, kale, peas or asparagus

LEEK AND MUSHROOM COTTAGE PIE

Steps:

• Heat oven to 350 degrees. Put butter in a large skillet or Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and beginning to color, 5 to 7 minutes.
• Add leeks, a little more salt and stir to combine. Cook mixture for about 5 minutes more, until leeks have lost their crunch, but are still green. Turn off heat.
• Cook the mushrooms separately (work in batches if necessary): Put olive oil in a large skillet over medium-high heat. When oil is wavy, add both kinds of mushrooms and sauté 2 to 3 minutes, until lightly browned. Season with salt and pepper. Turn off heat and stir in thyme, garlic and parsley, and toss to coat.
• Add mushrooms to onion-leek mixture, and turn heat to medium-high. Add miso and milk, and bring to a simmer. Stir cornstarch and water, add to mixture and simmer for 2 minutes, stirring, until sauce thickens. Transfer mixture to a 9-by-13-inch baking dish, and leave at room temperature.
• Meanwhile, boil potatoes in salted water until very soft, about 15 minutes. Drain potatoes and mash with 4 tablespoons butter, then stir in cream and beat until smooth. Season with salt and pepper.
• Spread mashed potatoes evenly over surface of vegetable mixture. Sprinkle with bread crumbs and dot with remaining 2 tablespoons butter. Bake for 45 minutes, until bubbling and nicely browned.

CHICKEN, LEEK & MUSHROOM PIE

Steps:

• Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
• Drain the poaching liquid through a sieve into a large jug - you need 650ml to make the sauce for your pie.
• Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
• Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it - I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
• Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
• Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like - and be careful, the pie will be hot.