MUSHROOM & LEEK PIE
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
LEEK AND MUSHROOM COTTAGE PIE
Traditionally, shepherd's pie is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener's pie. Filled with a saucy, savory leek and mushroom stew, it's a pie that will please vegetarians and carnivores alike.
Provided by David Tanis
Categories dinner, casseroles, vegetables, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 24 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 1048 milligrams, Sugar 11 grams, TransFat 0 grams
MUSHROOM PIE RECIPE
A creamy mixture of leeks and mushrooms topped with a crispy, golden handmade pie crust.
Provided by Ayla Clulee
Categories Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Sift the flour into a large bowl and add the salt, sugar, and diced butter.
- Rub the butter in flour with your fingertips until the mixture is like fine breadcrumbs.
- Add the water gradually just enough to make a firm dough.
- Knead the dough briefly on a floured surface and turn it into a ball.
- Wrap in a cling film and rest in the fridge for at least 1 hour before rolling it out.
- Soak dried porcini in 250ml boiling water for 15 minutes.
- Spoon out the porcini mushrooms, roughly chop and keep the liquid for cooking the pie filling. Set them aside until needed.
- Melt the butter in a large pan or wok on medium heat and then add the leeks.
- Sauté the leeks for a few minutes, until slightly softened.
- Turn the heat up and then add the mushrooms to the pan, sauté until softened and released their juices.
- Add the carrots along with the garlic and cook for a few minutes, until the liquid from the mushrooms has evaporated.
- Sprinkle on the flour and then add the porcini mushrooms. Cook for a minute, stirring continuously.
- Pour in the milk and the soaking liquid from the mushrooms stirring all the time to avoid lumps, continue to cook for a few minutes, until bubbling and the sauce has thickened.
- Add the thyme, salt, freshly ground black pepper and chilli flakes (if using) to finish the filling off.
- Transfer the filling to a 25 cm (10") diameter pie dish and let it cool down to room temperature before assembling your pie.
- When the filling is cooled down to room temperature, take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out.
- Preheat your oven to 180°C (fan oven).
- On a lightly floured surface, roll out the pastry slightly larger than the pie dish.
- Cover the top of the pie dish with the pastry and trim off any excess with a knife.
- Crimp the edge of the pastry along the rim of the dish using your thumb to seal the mixture.
- Make some decorations from the leftover pastry using a small knife or small cookie cutters if you want a fancy-looking pie.
- Brush the pastry with egg wash and make a hole in the middle to let the steam out while cooking.
- Cook your pie in the oven for about 25 minutes or until the pastry is golden brown.
- Allow the pie to cool slightly before serving.
Nutrition Facts : Calories 518 kcal, Carbohydrate 59 g, Protein 13 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 115 mg, Sodium 944 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHICKEN, LEEK & MUSHROOM PIE
John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup
Provided by John Torode
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 683 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
CHICKEN, LEEK & MUSHROOM PIES
Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 1h20m
Yield Makes enough filling for 6 individual pies
Number Of Ingredients 12
Steps:
- Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
- Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.
Nutrition Facts : Calories 1051 calories, Fat 61 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium
MUSHROOM AND LEEK PIE
Make and share this Mushroom and Leek Pie recipe from Food.com.
Provided by KathyP53
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling.
- Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
- In a large skillet, heat 1 tablespoons 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 pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese.
- In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture.
- Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 280.9, Fat 21.1, SaturatedFat 9.7, Cholesterol 127, Sodium 430.1, Carbohydrate 13.9, Fiber 1.5, Sugar 1.5, Protein 9.8
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MUSHROOM AND LEEK HAND PIES RECIPE | GOOD FOOD
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Servings 6Total Time 45 minsCategory Lunch
- 1. Heat the olive oil in a wide saute pan over medium heat, and saute the leeks and garlic until soft. Add the sliced mushrooms and saute until softened and dry. Add the creme fraiche, thyme and black pepper and continue to cook for another three minutes until the mixture has thickened.
- 2. Scoop mushroom mixture into a bowl and add in a few cracks of black pepper, lemon juice, worcestershire sauce (if using), Tabasco and parmesan. Taste and make sure it is well seasoned. If not, add salt to taste. Allow this mixture to cool completely.
- 3. Preheat oven to 220C. Line two baking sheets with baking paper. Remove the puff pastry sheets from the freezer and let them thaw for 10 to 15 minutes so they are just pliable. Dust each sheet with a little flour and using a rolling pin, roll them out bit thinner. Cut each sheet into two rectangles.
- 4. Place a sixth of the filling slightly off-centre on one of the pieces of dough. Top that mound of filling with a sixth of the grated cheese.
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