Mushroom & Leek Pie

Ingredients:

For the filling:

• 2 tbsp olive oil

• 2 tbsp butter

• 2 large leeks, cleaned and sliced (white & light green parts only)

• 3 garlic cloves, minced

• 1 lb (450 g) mixed mushrooms (cremini, button, or wild), sliced

• 1 tsp thyme (fresh or dried)

• ½ tsp rosemary (optional)

• 1 cup heavy cream (or half-and-half)

• 1 tbsp Dijon mustard

• 2 tbsp flour (to thicken)

• Salt & black pepper, to taste

• 2 tbsp fresh parsley, chopped

For the crust:

• 1 sheet puff pastry (store-bought or homemade)

• 1 egg, beaten (for egg wash)

Instructions:

1. Cook the Leeks & Mushrooms

   • Heat olive oil and butter in a large skillet over medium heat.

   • Add leeks, cook 5 minutes until soft.

   • Stir in garlic, mushrooms, thyme, and rosemary. Cook until mushrooms release liquid and start browning.

2. Make the Creamy Filling

   • Sprinkle flour over mushrooms, stir to coat.

   • Add cream and Dijon mustard. Cook until thickened (5–7 minutes).

   • Season with salt, pepper, and stir in parsley. Remove from heat and cool slightly.

3. Assemble the Pie

   • Preheat oven to 400°F (200°C).

   • Spoon mushroom-leek filling into a pie dish.

   • Roll puff pastry to fit and place on top. Trim edges and crimp.

   • Cut small slits in the top to let steam escape.

   • Brush with egg wash for golden color.

4. Bake

   • Bake for 25–30 minutes until pastry is puffed and golden brown.

5. Serve

   • Let rest 5 minutes before slicing.

   • Serve with a side salad or roasted potatoes.