Leek and Mushroom Pie

Cook time 1 hour and 30 minutes
Servings 4


30g butter
2 tbsp extra virgin olive oil
2 leeks, finely chopped
1 tbsp caster sugar
1 tbsp red wine vinegar
800g mixed mushrooms – oyster, button, Swiss, Pine (if available), roughly chopped
30g dried porcini mushrooms
1 tbsp green peppercorns in brine, drained
1 tbsp plain flour
1 tbsp Dijon mustard
400ml red wine
3 sprigs parsley, finely chopped
375g of good quality puff pastry
1 egg, whisked with a little water

Leek and Mushroom Pie


Place the dried porcini into a jug and cover with 300ml of hot water. Rehydrate for 20 minutes.

In a large sauté pan heat the oil and butter over a medium heat. Add the leeks and a good pinch of salt and cook for 5-8 minutes before adding the sugar. Once it starts to caramelise, deglaze the pan with the vinegar. Cook for a further 5-8 minutes and stir regularly until the leek is slightly caramelised and soft.

Add the fresh mushrooms and coat in the leek mixture, and cook for about 10until they have significantly reduced in size and the liquid has evaporated. Drain the porcini mushrooms, reserving the liquid, and chop before adding to the pan. Add the peppercorns and season well with salt. Add the flour and cook off for a minute before adding the mustard and deglazing with red wine. Once the wine has reduced by ⅔, add the reserved mushroom stock. Bring to the boil then turn down to a simmer. Cook for 30 minutes or until the liquid has reduced by half and a thick gravy remains. Cool. Add the parsley and combine.

Preheat the oven to 190°C.

Roll the pastry out so it’s 2mm thick. Pour the mushroom mixture into a medium pie dish. Cover with pastry and trim excess leaving a 2cm border. Tuck the pastry into the sides and crimp. Lightly score the top and brush with the egg mixture. Bake for 30 minutes or until the pastry is crispy and golden.