Leek and mushroom pie

Name: Leek and mushroom pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European, British
Ingredients: 2-3 large leeks, halved and sliced; 3 cloves garlic, minced; 600g mushrooms, sliced; 25ml rapeseed oil (or butter); 3 level tbsp flour; 450ml 2% milk; 1/4 tsp nutmeg; Freshly ground black pepper; Pinch salt; 325g puff pastry

4 steps

Prep:10minCook:40min

Updated at: Thu, 01 Feb 2024 21:32:00 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories422.5 kcal (21%)

Total Fat26.4 g (38%)

Carbs38 g (15%)

Sugars7 g (8%)

Protein10.4 g (21%)

Sodium213 mg (11%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2leeks

large, halved and sliced

3cloves garlic

minced

600gmushrooms

sliced

For the white sauce

25mlrapeseed oil

or butter

3 level tbspflour

450ml2% milk

¼ tspnutmeg

freshly ground black pepper

salt

325gpuff pastry

Instructions

Step 1

Heat a dash of oil in a saucepan on medium heat and add the leeks and garlic. Sauté for a few minutes until softening and then add the mushrooms. Cook down for up to 10 minutes, stirring occasionally.

Step 2

Meanwhile, add the oil and flour into a bowl and gently heat, whisk constantly until combined. Whisk in the milk until combined and then add the nutmeg, salt and pepper and bring to the boil, whisking constantly.

Step 3

Add the white sauce to the vegetables and mix well before pouring into 2 shallow baking dishes.

Step 4

Half the puff pastry and use it to top the pie. Poke 2 holes in the top and bake for 20 minutes at gas mark 7/440F/220C.