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Chestnut Mushroom and Leek Pies

Chestnut Mushroom and Leek Pies

By MorrisonsPublished on 26 November 2020This 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.
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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.