Serve with greens, peas or a crisp salad.
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AUTUMN COMFORT
Mushroom & leek pie
Mushrooms and leeks in a creamy thyme filling beneath crisp puff pastry.
SERVES 4PREP 20 minCOOK 40 min
FOSTER'SMushroom & leek pieRECIPE KITCHEN
Method
- 1
Heat the oven to 200°C fan. Slice the mushrooms and thoroughly washed leeks. Cook them in oil for 8–10 minutes until softened and excess moisture has evaporated.
- 2
Add butter, then flour and thyme; stir for 1 minute. Gradually add milk, stirring, and simmer until thick. Season and transfer to a pie dish to cool slightly.
- 3
Lay pastry over the dish, trim and seal the edge, cut a steam hole and brush with beaten egg.
- 4
Bake for 25–30 minutes until the pastry is deeply golden and the filling is bubbling hot.
FOSTER'S TIP
Cook the mushroom liquid away before making the sauce so the filling stays rich rather than watery.
Cool promptly and refrigerate for up to 2 days. Reheat until piping hot throughout.
Contains wheat/gluten, milk and egg. Check ready-made pastry labels.
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