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- Chestnut Mushroom and Leek Pies
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Chestnut Mushroom and Leek Pies
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.
Makes 6 6 pies
- 2 tbsp sunflower oil
- 200g chestnut mushrooms, wiped and finely chopped
- 2 cloves garlic
- 1 tsp dried tarragon
- 3 tbsp crème fraiche
- 450g puff pastry
- 1 egg, beaten, for glaze
- 300g leeks, trimmed and thinly sliced
Total time required
- Preparation time:
- Cooking time:
Roll out the pastry on a lightly floured surface and stamp out 12 x 9cm discs. Dampen the edges of 6 pastry discs with a little beaten egg then spoon equal amounts of the filling onto each one.
- 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.
- Add the garlic and tarragon and mix well.
- Cook for a further 2 minutes then remove from the heat and mix in the crème fraiche and season.
- 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.
- Using a small, sharp knife, make a pattern around each top and lift the pies onto a baking sheet.
- Brush the pies with beaten egg and bake for 30 minutes until the pastry is well risen and a lovely golden colour.