Today's recipe is for another pie! I do like pies round this time of year, not just because they're great comfort food, and come in all different varieties, but that Saturday evening telly is getting good. We have the return of Dr.Who, and also X Factor (which I'm less excited about), and so being able to mix a few ingredients, put some pastry on it and chuck it in the oven, knowing that you will have a good part of a meal in 20 minutes, is very useful and reassuring. It is now becoming more acceptable to be on the sofa, with some delicious food, rubbish telly and a bit of knitting, without being accused of "wasting the warm weather/summer".
A big, warm, cosy welcome to Autumn!
Wild Mushroom Pie
- A punnet of wild mushrooms, any type, as many as you wish.
- 1/2 a bunch of Asparagus
- 2 leeks
- 50g of Butter (and 20g or so for frying the mushrooms)
- 80g of Plain Flour
- 300ml of Milk (more, depending on how thick you want the sauce)
- Oil for frying, such as olive or Rapeseed
- 1/3 nutmeg grated
- Salt and Pepper for seasoning
- Pre-rolled Puff Pastry Sheet
- 1 egg
- Start with your prep (believe it or not!). Wash, if necessary, your mushrooms and roughly chop. Clean and chop your leeks and asparagus.
- Preheat your oven to Gas Mark 6/200C/400F.
- Melt 20g of butter in a skillet and add your mushrooms, sautéing on a gentle heat for 5 minutes, until cooked but still retaining their colour and shape. When cooked, empty into a dish and leave aside.
- Melt the other 50g of butter in a large pan, slowly add the flour to make a roux and allow to simmer for a minute or so to develop the flavour. Add in the milk slowly, allowing each addition to be absorbed before adding the next. Do this until you get the consistency that you want and set aside off the heat.
- Heat some oil in the skillet that you used for the mushrooms earlier. Use this to fry your leeks, adding in the asparagus once the leeks begin to soften.
- Meanwhile, add the cooked mushrooms into the sauce and heat gently, adding the nutmeg and S+P and allowing to gently simmer. Once the leeks have softened, add them to the mushroom and sauce mix, stirring well before pouring into your oven dish.
- Spread the mixture out evenly and place the pastry sheet over the dish, tucking in the excess around the sides like a parcel, give the pastry an egg wash, score with a sharp knife and place in the oven for 20 minutes, or until golden.
- Enjoy with mash potato, or whatever else you'd like!
If you do make this pie, let me know how it went, as with all the recipes :)