- Recipes
Chestnut Mushroom and Leek Pies
Chestnut Mushroom and Leek Pies
By Morrisons
Published on 26 November 2020
This warming, wintry veggie dish can be whipped up the day before you eat it - ready to simply pop in the oven when you’re ready to serve.Time and servings
1 hr 15 minsTotal time
35 minsPrep time
40 minsCooking time
Ingredients
- 2 cloves garlic
- 2 tbsp of sunflower oil
- 1 egg, beaten, for glaze
- 450 g of puff pastry
- 3 tbsp of crème fraiche
- 1 tsp of dried tarragon
- 300 g of leeks, trimmed and thinly sliced
- 200 g of chestnut mushrooms, wiped and finely chopped
Method
Step 1
Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a frying pan, then add the mushrooms and leeks. Fry the mixture gently until softened.Step 2
Add the garlic and tarragon and mix well.Step 3
Press a disc of pastry (the lid) over the top of each filled 'base' to create 6 pies - press the edges down well to seal.Step 4
Cook for a further 2 minutes then remove from the heat and mix in the crème fraiche and season.Step 5
Using a small, sharp knife, make a pattern around each top and lift the pies onto a baking sheet.Step 6
Brush the pies with beaten egg and bake for 30 minutes until the pastry is well risen and a lovely golden colour.