So yeah… I have this recipe that isn’t really a recipe and the other day my significant other came home with bags full of ‘stuff’ from the latest foray into the realms of “couponing” …. that’s another story , though.
The bags were unpacked to the strains of ” I wanted you to make the Leek and Mushroom pie you do… ” Awww! It’s so nice to be needed and appreciated !
Seeing as the recipe isn’t a recipe I’ll race through the ingredients and cut to the porn asap.
The pastry is a butter pie dough… pretty easy to do by hand and even easier in the food processor :
1 part flour
⅔ part salted butter
Crumb the flour and butter either by hand or in the processor.
Add a couple of teaspoons cold water at a time and gently bring together into a ball .. don’t knead it or it will become tough. Flatten slightly onto cling film or parchment and chill for 20 mins.
The filling is easy too….
3 large leeks … they are sandy so I slice them lengthways , then cut them into slices . BTW I use ALL the leek , the white and that amazing dark healthy antioxidanty green part.
Throw the pieces into a large bowl , cover with lots of cold water and agitate by pushing the leeks down and letting them float back to the surface. The leek floats, the sand doesn’t. Scoop it out into a colander and drain well ( of course no one is dumb enough to tip the bowl into the strainer with all the sand and then have to re-do the whole thing … right?! )
In a pan heat some olive oil and add a couple of large cloves of garlic… chopped.
Get it sizzling then add a pound of mixed mushrooms…. I use all types : White , Brown Caps, Oysters, Chanterelle, Portobello…. sliced. I wouldn’t recommend Shi-take as the rest of the ingredients are pretty western/mediterranean and I don’t really appreciate the combination.
Brown the mushrooms well in the oil and garlic before throwing in all the leek , a ton of cracked black pepper and a good pinch of sea salt . When the leeks are thoroughly hot and hustled , throw in a ” good measure ” of fresh young chopped thyme leaves , some crumbled feta cheese ( or good goats cheese) and combine.
Transfer into a pie dish and remove the pastry from the fridge and roll out to ¼ inch / ½cm thickness.
Lay the pastry on top of the leeky mushroomy chaos and tuck the edges down and against the sides of the dish .
Like this…. if you can grasp my imagery !
Cut the away the excess pastry and decorate if necessary with the scraps . I brushed it with a little beaten egg and baked it at 375f/190c for about half an hour.
Remove from the oven and take pictures of this wondrous work of Art for all your Facebook friends and Tweet to Rachel Ray as it cools.
This is basically a complete meal as is, being vegetables, some cheese and the pastry the ‘carb’ but there’s no reason why you can’t serve a side of potatoes , a salad or, as I did, steamed broccoli with a vegetable gravy.
It was well received any and leftovers nowhere to be seen ……….
This Vegetable Pot Pie is warming and comforting on a cold winter’s night but can equally be inverted… lining a tart pan/ring with the pastry , adding more goat cheese and a dash of cream to the filling and baking “open” then cooling as a summer lunch or supper enjoyed outside with a glass of Pinot Gris. Holy crap I’m serfistercated !
See you out on the patio!