Easy Leek And Mushroom Pie Recipes

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.

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.

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.

CHICKEN, LEEK & MUSHROOM PIES

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.

MUSHROOM PIE RECIPE

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.

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.