Mushroom and Leek Pie with a Puff Lid

• 2 tbspolive oil
• 20gbutter
• 500gchestnut mushrooms, halved or quartered
• 2large leeks, sliced into 1cm rounds
• 3garlic cloves, crushed
• 1 tbspthyme leaves
• 2 tbspplain flour
• 300mlwhole milk
• 200mlvegetable stock
• 1 tbspwholegrain mustard
• 150gfrozen peas
• fine salt
• black pepper
• 1 x 320gsheet ready-rolled puff pastry
• 1egg, beaten
• 250gtenderstem broccoli

Method

1. 1Heat the oven to 200C fan. Heat the olive oil and butter in a wide pan over a high heat. Add the mushrooms in one layer and leave them for 3 minutes until browned underneath, then stir and cook for 5 minutes more until golden and their liquid has cooked away. Browned mushrooms are the flavour of this pie; grey stewed ones are not.
2. 2Turn the heat down to medium and add the leeks, garlic, thyme and half a teaspoon of salt. Cook for 8 minutes, stirring now and then, until the leeks are soft and silky.
3. 3Sprinkle over the flour and stir for 1 minute until no dry flour is visible. Pour in the milk a little at a time, stirring, then the stock, and simmer for 3 minutes until the sauce is thick enough to coat the vegetables. Stir in the mustard and peas and season well with pepper.
4. 4Tip the filling into a pie dish of about 1.5 litres (roughly 20 x 25cm) and leave it for 10 minutes until it has stopped steaming. Hot filling melts the pastry from underneath and you get a soggy lid.
5. 5Brush the rim of the dish with beaten egg. Unroll the pastry over the top, press it onto the rim, trim the overhang and cut a slit in the centre. Brush all over with the rest of the egg.
6. 6Bake for 25 to 30 minutes until the pastry is deeply golden and risen and the filling is bubbling at the slit.
7. 7In the last 5 minutes, cook the broccoli in boiling salted water for 3 to 4 minutes until bright green and just tender. Drain and serve alongside the pie.

Per serving

kcal

594

protein

21.2g

fibre

8.6g

carbs

50.9g

fat

35.4g