Chestnut Mushroom and Leek Pies
By MorrisonsThis 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
Total time
Prep time
Cooking time
Ingredients
8 total- 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
6 stepsStep 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.