Mushroom Leek Pie
This Mushroom Leek Pie is a great vegetarian alternative for lunch or dinner. Just a tablespoon of caster sugar brings out the flavour of the leeks and mushrooms in this pie. A soul-warming recipe by Justine Schoffield from Everyday Gourmet in partnership with CSR Sugar.
- 1 x 375g of Pampas Puff Pastry
- 30g butter
- 2 tbsp olive oil
- 2 leeks, finely chopped
- 1 tbsp CSR Caster Sugar
- 1 tbsp red wine vinegar
- 800g mixed mushrooms - oyster, button, Swiss, Pine (if available), roughly chopped
- 30g dried porcini mushrooms
- 1 tbsp green peppercorns in brine, drained
- 400ml red wine
- 3 sprigs parsley, finely chopped
- 1 tbsp White Wings plain flour
- 1 tbsp Dijon mustard
- 1 egg whisked with a little water
- Place the dried porcini into a jug and cover with 300ml of hot water. Rehydrate for 20 mins.
- In a large sauté pan heat the oil and butter over a medium heat. Add the leeks and a good pinch of salt and cook for 5 mins before adding the sugar and vinegar. Cook for a further 5-8 mins with the lid on stir regularly until the leek is slightly caramelised and soft.
- Add the mushrooms and coat in the leek mixture. Drain the porcini mushrooms and chop then add to the pan. Reserve the liquid (mushroom stock). Cook for a further 10-15 mins or until the mushrooms have collapsed and the liquid has evaporated.
- Add the peppercorns, mustard and the flour and cook for a minute before deglazing with red wine. Once the wine has reduced by 2/3, add the reserved mushroom stock. Bring to the boil then turn down to a simmer. Cook for 30 mins or until the liquid has reduced by half and a thick gravy remains. Cool. Add the parsley and combine.
- Preheat the oven to 190°C.
- Roll the pastry out so it’s 2mm thick. Place the mushroom mixture into a medium pie dish. Cover with pastry and trim excess leaving a 2 mm border. Tuck the pastry into the sides and crimp. Lightly score the top and brush with the egg mixture. Bake for 30 mins or until the pastry is crispy and golden.