Leek Mushroom and Gruyere Pie
This is a very tasty vegetarian main course. The addition of the potato makes it really filling and satisfying, and Gruyere is a lovely nutty, savoury cheese to cook with.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes: 6 servings
Ingredients
3 medium potatoes
1 tbsp vegetable oil (I use cold-pressed rapeseed oil)
2 large leeks
300g chestnut mushrooms
200g creme fraiche
125g Gruyere, grated
320g puff pastry sheet
1 medium egg, beaten
Method
Preheat the oven to 200°C.
Peel the potatoes and cut them into cubes.
Bring water to boil on the hob and then parboil the potatoes for 5 minutes. Drain and set aside.
Meanwhile, prepare the leeks. Wash and trim them, then slice them quite finely.
Heat the oil in a saucepan and then gently sweat the leeks for 4-5 minutes.
Gently wipe the mushrooms to remove any remaining dirt, and then chop into quarters.
Add the mushrooms to the leeks and then cook for another 4-5 minutes until beginning to soften.
Meanwhile, grate the Gruyere cheese.
Stir in the creme fraiche.
Stir in the cheese.
Add the par-boiled potatoes and stir.
Season to taste with salt and black pepper.
Then, place the filling in a medium rectangular baking dish.
Top with the sheet of puff pastry, cutting away any excess round the edges. You can use the excess to make pastry leaves or flower, or other shapes and pop them on top too.
Brush all over with beaten egg, and then cut a hole in the middle to allow the steam to escape.
Pop into the pre-heated oven and the bake for 25-30 minutes or until golden and bubbling at the edges.
Categories
#leek
#potato
#pastry
#supper
#dinner
#vegetarian
%recipeyum
226171 - 2023-07-17 09:53:31
