Description: Mushroom and Leek Pie is a savory, comforting dish filled with sautéed mushrooms and leeks in a creamy sauce, all baked in a golden puff pastry crust. It’s a rich, vegetarian-friendly pie that pairs beautifully with salads or roasted vegetables.

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Serving Size: 4 Servings

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups mushrooms, sliced
• 2 leeks, trimmed and sliced
• 2 tablespoons butter
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 cup vegetable stock
• ½ cup cream
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a large pan, melt the butter and sauté the garlic, mushrooms, and leeks until softened, about 5-7 minutes.
3. Sprinkle the flour over the mixture and stir for 1 minute. Gradually add the vegetable stock and cream, stirring until a thick sauce forms. Season with salt and pepper.
4. Pour the mushroom and leek filling into a pie dish.
5. Roll out the puff pastry and place it over the filling, trimming the edges. Cut a few slits in the pastry to allow steam to escape.
6. Brush the pastry with the beaten egg and bake for 25-30 minutes, or until the pastry is golden and crisp.
7. Serve warm.