Leek, Mushroom & Gruyere Pie
15min prep, 30min cook
Serves 6
Ingredients
3 medium potatoes, peeled and cut into cubes
1 tbsp sunflower oil
400g pack leeks, trimmed and roughly chopped
300g pack chestnut mushrooms, quartered
200g creme fraiche
100g Gruyere, grated
320g pack puff pastry sheet
1 medium egg, beaten
Method
Preheat the oven to 200°C, Gas Mark 6. Parboil the potatoes for 5 minutes and drain. While the potatoes are boiling, heat the oil in a medium saucepan and gently sweat the leeks and mushrooms for 4-5 minutes until beginning to soften.
Stir through the creme fraiche and grated cheese, and add the parboiled potatoes. Season with a small pinch of salt and some black pepper.
Place the filling in a medium rectangular baking dish just a little smaller than the pastry sheet, and top with the sheet of puff pastry, cutting away any excess and pressing down the edges. To really impress, make a sweet decoration from the excess pastry and simply stick on with some beaten egg.
Brush all over with beaten egg and cut a hole in the top to allow steam to escape. Bake in the oven for 25-30 minutes or until golden and bubbling.
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