Leek, mushroom and Gruyere pie

Leek, mushroom and Gruyere pie

The Gruyere and veg work fabulously together in this rich and warming pie recipe.

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Ingredients

  • 3 medium potatoes, peeled and cut into cubes
  • 1 tbsp sunflower oil
  • 400g leeks, trimmed and roughly chopped
  • 300g chestnut mushrooms, quartered
  • 200g creme fraiche
  • 100g Gruyere, grated
  • 320g puff pastry sheet
  • 1 medium egg, beaten

Method

  1. 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.

  2. Stir through the creme fraiche and grated cheese, and add the parboiled potatoes. Season with a small pinch of salt and some black pepper.

  3. 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.

  4. 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.

Cook’s tip

To really impress, make a sweet decoration from the excess pastry and simply stick on with some beaten egg.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

203kJ/ 488kcals

Fat

34.5g

Saturated Fat

18.7g

Carbohydrates

32.3g

Sugars

3.4g

Fibre

0g

Protein

3.8g

Salt

0.8g

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Overall rating (4/5)

4 out of 5 stars1 rating