Ultimate comfort food. This delightful dish warms your body in all the right places and leaves you feeling satiated for the rest of the afternoon. Did I also mention that the recipe is SUPER simple? Try it today!
Prep & Cook: 15 mins | Cool Down: 30 - 45 mins | Bake: 13 - 15 mins |
Serves 2 - 3 pax
Ingredients
(Pie Filling)
1 Tbsp Olive Oil
2 Cloves of Garlic, Sliced
150g Leek (approx 1.5 Leeks), Sliced
200g White Button Mushrooms, Sliced
200g Brown Shimeiji Mushrooms, Sliced
1/2 Tsp Dried Italian Parsley
1/2 Tsp Italian Seasoning or Mixed Herbs
250ml Chicken Stock
Pinch of Salt
Pinch of Ground Black Pepper
200g Puff Pastry
1 Egg
(Roux)
30g Butter (approx 30g)
2 Tbsp Plain Flour
150ml Milk
Directions
(Roux)
In a small heated saucepan, add in butter and stir until it melts. Stir in Flour until it starts to sizzle.
Gradually add in Milk and stir until a smooth paste is formed. Set aside.
(Pie Filling)
In a large heated frying pan, add in Olive Oil and sliced garlic and stir-fry till fragrant.
Add in sliced leek and stir fry for 2 minutes. Then, add in both mushrooms and continue to fry till they turn soft (approx 5 minutes).
Add in Herbs, Chicken Stock, Salt, Pepper and stir well. Then, add in the Roux and continue stirring till the mixture starts to thicken.
Transfer the filling to a baking pan and let it cool completely.
(Assembling)
Preheat your oven to 200°C.
On a lightly floured surface, roll out the puff pastry into a thin sheet.
Place the puff pastry sheet over the baking pan containing the mushroom and brush the top of the pastry with egg wash.
Create 3 slits across the pastry to allow the steam to escape and bake for 13 - 15 minutes or until the puff is golden brown and flaky. (Note: If the top of the pastry starts to brown too quickly, loosely place a sheet of aluminium foil over it and continue to let it bake)
Enjoy!
Signing off, Cher
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