There is something so comforting about making a pie for dinner and it never disappoints! With a house full of boys this dinner totally makes them smile and there’s never any leftovers either. Whenever I post pie pictures on any of my instagram feeds, I always receive lots of messages for the recipe so it is!
2 tablespoon coconut oil
3 leeks, trimmed and sliced
3 cloves of garlic crushed
500g mushroom, sliced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt & pepper
1 tablespoon butter
2 tablespoon flour
350 ml milk
A fresh grating of nutmeg
A pinch of salt & pepper
1 pack of ready roll puff pastry (I used the ready rolled sheet)
1 egg beaten
*All the above ingredients can easily be substituted to make it totally plant-based.
Add the coconut oil to a large saucepan on a medium heat. Fry the leeks and garlic for a few minutes to soften.
Add the mushrooms, herbs and salt and pepper and cook for a few more minutes before placing the lid on top. Cook for 8 – 10 minutes. If there is too much water then remove the lid for a few minutes and continue cooking.
In a small saucepan and the milk, butter and flour, put on a medium heat and whisk continuously until you have a smooth and thick consistency. Stir in the grated nutmeg and season with salt and pepper.
Pour the sauce into the leek and mushroom mixture and combine well. Leave the mixture to cool completely.
Preheat the oven to 200c and remove your puff pastry from the fridge.
Add the pie mixture into a pie dish and top with the puff pastry. Cut off any excess pastry around the edges and use it to get creative and place on top or roll it into a snake and lay it around the edge of the pie to create a crust. Gently crimp the edges using your thumb.
Score the top of the pastry with a sharp knife, creating a criss cross pattern. Brush over with the beaten egg.
Place on a tray in the oven and cook for 25 – 30 minutes.
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