LEEK & MUSHROOM PIE

Lovely a and easy. I changed the original recipe a bit. I love mushrooms cooked with garlic and parsley and a good splash of sherry. Also I sprinkled it with some crunchy Serrano ham before serving but it is so tasty by itself, that you don't really need to add it if you want to have a vegetarian meal. The sour cream really enhances the flavours. Love it! 😀😋

INGREDIENTS

3 Tbsp olive oil

2 large leeks, white and pale parts only, finely sliced

400g mixed mushrooms, larger ones halved

3 garlic cloves, crushed

1 bunch of parsley, chopped finely

100ml dry sherry

Large handful baby spinach leaves

2 sheets ready-made puff pastry

1 egg, beaten, to glaze

1/2 cup sour cream, to serve

Prosciutto or Serrano ham, to serve (optional)

METHOD:

Preheat oven to 200C (fan). 

Line 2 baking trays with baking paper.

Heat half the oil in a large frying pan; gently fry the leeks for 8-10 minutes until softened.

Transfer softened leeks to a bowl; set aside.

Heat the remaining oil in the same pan over a moderate to high heat.

Add the mushrooms and saute for about 5 minutes or until they have drank all the water they have released.

Add the garlic and parsley and cook for an extra couple of minutes and then add the sherry. Cook until the sherry has been absorbed, a minute or so.

Transfer the mushrooms to a bowl and set aside.

Add the spinach to the same pan and cook, stirring, until wilted. Add to leeks and set aside to cool.

Place one sheet of pastry on each baking sheet. Pile leek and spinach mixture in the middle of the pastry and spread out slightly, leaving a 2.5cm border around the edges.

Top with the mushrooms and bring the edges of pastry up over the filling.

Brush the exposed pastry edge with beaten egg and bake for 20-25 minutes until the pastry is crisp and golden brown.

In the meantime, if you are using the prosciutto, get 4 slices and fry on the same pan without oil, turning once, until crisp. Set aside to cool.

Decorate with a sprig of parsley and serve immediately sprinkled with prosciutto cut into small pieces and the sour cream.

Serves 4.