I’ve been on a bit of a vegetarian kick lately when I’ve been looking for new recipes. I came across a Mushroom Leek Pie with a creamy gravy, though Attachment Mummy’s recipe was vegan. I’ve no problem, obviously, with vegan dishes but I’m not a fan of dairy substitutes so I decided to go just with vegetarian for this dish. And since the hill towns in our area saw snow this week, comfort food is all the range round here!
We did manage to start to get some plants in that won’t do well in frost. I may have been tempting fate but we’ll see. We’re going to have a bed for edible flowers and then a bed for cut flowers. Any suggestions for what to plant would be greatly appreciated. Hopefully, if all goes well this summer there will be some recipes inspired by the edible flower bed.
Technique for Mushroom Leek Pie
Chop up all the ingredients. Melt the butter in a saucepan and sauté the garlic and mushrooms.
Depending on how much butter the mushrooms soak up, you may need to add more butter when it comes time to make the roux. They can be quite the sponges!
When the mushrooms start to brown add the oregano and leeks. Sauté for a couple of minutes. Then add the flour and mustard.
I like my gravies in pies to be thick so I added the 1/3 cup of flour. If you don’t like it overly thick go with a 1/4 cup. The mixture will get thick and a bit stiff. Stir while cooking for a few minutes then add the white wine. Season with sea salt and pepper. Add the milk and bring to a boil while stirring. You don’t want a roiling boil and keep an eye as it can boil over quickly if you aren’t paying attention. Add the parmesan cheese.
Taste and adjust the flavours as needed. You want to make sure the mustard and oregano come through the milk. Make up the pastry and roll out thinly. Spoon the mushroom and leek mixture into ramekins. Cover with the pastry. Use a knife to pierce the top and brush milk all over.
Bake at 400F/200C until the pastry is flaky and golden brown.
Serve immediately. If you save some of this for another day, go with the 1/4 cup flour as it does get even thicker as leftovers.
This is just crazy. Every single year that I’ve been doing taxes I get sick or I fall just as the office opens. I thought not this year! The office opens tomorrow and I’m sick. Seriously? What kind of “rain” dance can I do to break this streak? So I’m trying to be very good today so it goes away and I’ll be fine for tomorrow.
I love the flavour combination of chicken and leek and I wanted to do a variation on the chicken and leek pies with phyllo dough. This time I wanted to use a short crust for the pie.
I made the pastry about an hour before making the dinner to allow it to chill in the fridge. Cut in 3/4 cup of cold butter into 2 1/2 cups of flour and 1/2 a teaspoon of salt. When the mixture is crumbly and sticks together add a tablespoon of cold water at a time until the pastry comes together in a ball. Cover with cling film and chill.
You need to make enough filling to fill the amount of pastry you have. The above recipe is enough for 2 9″ pie shells. Which was enough to make four pies. The ratio of ingredients is equal amounts for everything but the garlic. That was just 3-4 cloves. Everything gets chopped up into small pieces. You don’t want large chunks so everything cooks evenly.
In a large skillet start rendering the streaky bacon on medium. You don’t want the skillet too hot because you don’t want the bacon to catch. After about 5 minutes add the garlic. Then add the leeks and mushrooms.
Normally you start the chicken at the beginning but for this the chicken needs to complete cooking in the oven. You don’t want the chicken dry and tough. After the leeks and mushrooms have cooked for a couple of minutes add about a third of a cup of dry white wine. Add the chicken and a bit of fresh thyme.
Roll out the pastry. I rolled to a thickness of about a 1/4″/6mm. I used a 6″ plate to cut round.
Spoon the filling onto one half of the pastry. I used a slotted spoon because I didn’t want the filling to be too wet. Grate some jarlesberg over the filling.
Brush a beaten egg round the edge of the pastry. Fold the pastry in half and use a fork to crimp round the edge. Slice the top with three slits. Brush the pie with the beaten egg.
Bake in the oven set at 425F/220C for 25-30 minutes until the pastry is golden and flaky.
Serve immediately. The kids loved it and it is a very easy dish to put together. And a great way to use up some ingredients in the fridge.
The air is crisp and you know what that means! Baking! It’s been gorgeous this week with lovely breezes and fresh air. There is something about baking with the windows up and and the trees rustling.
Because I have classes to teach two nights a week I try to get dinner sorted for the family. I also wanted something for the school lunches. Quiche fit the bill as it can be served cold and would be a nice twist for the kids.
For the pastry make one half of this pastry recipe I do for my apple pies.
Preheat the oven to 425F/220C.
In a mixing bowl beat 4 eggs and add 1 1 /2 cups of milk. Season with sea salt and pepper and a bit of cayenne pepper. Mix and set aside. Grate just over a cup of jarlsberg cheese and set that aside as well. Chop up 4 rashers of streaky bacon and start rendering in a skillet. While this cooks add a few chopped mushrooms and leeks. Add a few splashes of sherry.
Spoon the bacon and leeks into the pastry shell.
Sprinkle the cheese over the mixture.
Pour the egg and milk mixture into the pastry.
Bake for 15 minutes then lower the heat to 350F/175C and bake for another 30 minutes. Remove from the oven when the eggs have set.
I do like the combo of bacon and leek. They go very well together!
I love the old pub names you can find and the history behind them. And I get a kick out of the signs. I can picture a pub named the Duck and Leek and there would be some historical story going back to the mists of time. Unlike my dish. It came about 2 days ago because I was in the mood for some leeks. 🙂
I’ve mentioned a few times this year that the garden has been a bit wonky. The growing aspect has been all over the place. The leeks are no exception. The previous years they have grown to be about 5 feet long and almost 3″ in diameter. Loads of meals but this year they are about 2 feet and about an inch in diameter. And we didn’t do anything different! Fortunately the flavour is still there. So I thought they would go well with the duck.
To prep I sliced and cleaned the leeks. Dirt gets in all the crevices of those little buggers!
Next I score the fat on the duck and season with salt and pepper. In a hot skillet I place the duck fat side down. Once there is a bit of a sear I turn the heat down to slowly render the fat.
Once it’s rendered enough turn and sear the meat side. Do this for the short sides as well so you’ll have to hold it with tongs. Remove to rest and keep it warm while the leeks are being cooked.
Next I drain about half the duck fat otherwise it would be overwhelming. I add about a tablespoon of butter to melt.
I chopped up about 4 cloves of garlic and sauteed them until they started to turn a little golden.
Toss in the leeks and saute until cooked.
While this cooks I slice the duck. This particular duck was a bit stubborn as it stayed on the rare side.
Easily fixed as I added the duck to the skillet with 1/2 cup of Pinot Grigio and simmered for a couple of minutes to reduce down and to just finish off the duck.
I cooked up some rice pilaf and served the duck and leek over the rice.
Got a thumbs up from the kids. And the dogs were thrilled because they got the excess duck fat. Happy campers all round!