Mushroom & Leek Pie
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| Bechemal | ||
| 50 | g | FLORA Buttery Spread 2kg |
| 50 | g | Plain flour |
| 750 | ml | Semi skimmed milk |
| Pie mix | ||
| 50 | g | FLORA Buttery Spread 2kg |
| 600 | g | Leeks chunky sliced |
| 600 | g | Button mushrooms |
| 500 | g | Puff pastry |
| 50 | g | Egg |
Preparation
Advanced preparation.
Pre heat oven to 180ºC (350ºF) Gas 4. Select the pie dishes. Prepare the bechemal in classic fashion and season and flavour with the bouillon paste.
Method
1. Melt the buttery in a frying pan. Cook the leeks without colour in the buttery until softened and most of the liquid is evaporated.
2. Poach the mushrooms for approx 10mins in the béchamel sauce, keep stirring until the mushrooms are half-cooked. Transfer the mushroom béchamel and leek mix to a pie dish.
3. Roll out the the puff pastry to the size and shape of the dish, trim the edges with a knife, brush with a little egg and lay the trimmings around the side of the dish. Lay the pastry over the dish and mould around the pastry trimmings on the side of the dish so it holds in place. Brush the pastry top with the egg wash to glaze and colour.
4. Place in the pre heated oven and bake for 25 to 30 minutes, or until the pastry is flaky and golden brown on top.
5. Serve with a fluffy FLORA Buttery Mash.
Handy hint
Leeks can be kept in large pieces and lightly blanched as opposed to sauteeing
Healthy hints
Serve with fluffy FLORA Buttery Mash and steamed vegetables.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
