Easy Leek And Mushroom Pie Food

MUSHROOM & LEEK PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

EASY LEEK AND MUSHROOM PIE

Steps:

• Heat the oil in a frying pan and gently fry the mushrooms for about 5 minutes until they soften adn begin to releade their juices.
• Add the sliced leeks and fry gently, covered for a further 10 minutes until soft. Check occasionally and add a little water if they get too dry, don't let them brown.
• Remove the lid and fry for a further minute or two until the liquid has evaporated.
• Add the crushed garlic and fry for a minute.
• Stir the flour into the vegetables and cook for a further minute.
• Add the milk, stirring constantly to avoid lumps. Continue to cook for a minute or two until bubbling and the sauce thickens.
• Stir in the nutmeg, thyme, mustard and salt and pepper to taste.
• Leave the filling to cool completely.
• Remove the pastry from the fridge 10 minutes before you want to use it to allow it to warm up enough to use.
• Preheat oven to 200C/390F
• Spoon the cooled filling into your pie dish.
• Cut a circle of pastry big enough to cover your pie and the edge of the dish and leave it to one side.
• Use the pastry trimmings to line the edge of your dish and brush with a little soya milk or water.
• Lay the pastry circle on top, covering the filling and lying on top of the pastry trimming edge. Press to seal using your fingers or a fork.
• Brush with soya milk or a mixture of melted vegan butter and milk.
• Make little pastry leaves out of any leftover pastry, place on top and brush with soya milk.
• Make two small steam holes in the pastry lid with a sharp knife.
• Bake in the preheated oven for 25 - 30 minutes or until browned and crisp.

MUSHROOM AND LEEK PIE

Steps:

• Preheat oven to 375 degrees.
• Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling.
• Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
• In a large skillet, heat 1 tablespoons butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
• In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
• Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese.
• In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture.
• Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.

CHICKEN, LEEK & MUSHROOM PIE

Steps:

• Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
• Drain the poaching liquid through a sieve into a large jug - you need 650ml to make the sauce for your pie.
• Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
• Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it - I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
• Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
• Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like - and be careful, the pie will be hot.

LEEK, MUSHROOM AND MOZZARELLA PIE

Steps:

• Roll out your pie crust.
• Line a pie dish with the pastry (30 cm square).
• Fry leek in olive oil until slightly roasted (it takes about 10 minutes) add mushrooms and cook 5 for 5 minutes, but keep 9 nice slices aside.
• Spoon the vegetables mixture into pastry.
• Adjust the mozzarella slices on the leek mix.
• Mix in a bowls eggs, milk, pepper, thyme and flour. Adjust salt and pepper to your taste.
• Poor the egg mix on the vegetables and mozzarella.
• Decorate with the mushroom slices.
• Bake 40-45 Minutes at 180°C (heat and timing are basing it on convection oven).
• Serve warm or cold with green salad.