Leek and Mushroom Pies
This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
The Yates Garden Fresh Cookbook is perfect for gardeners who like to cook and is available from leading book stores.
If you make the pastry in advance, cutting it into discs then freezing them, you’ll have a head start on making these moreish little pies. Take the pastry rounds out of the freezer and leave to thaw while you make the filling. They make good picnic fare or, if you make one large disc, a family lunch.
- 150 g chilled butter, diced
- 175 g plain flour
- 7 Tbsp sour cream, chilled
- 1 medium-sized leek
- 8 large button mushrooms
- 1 Tbsp black olives
- 4- 6 sun-dried tomatoes
- 2 Tbsp olive oil
- 2 tsp oil from sun-dried tomato jar
- 1 tsp Dijon mustard
- 200 g creme fraiche
- Salt and pepper
- 1 Tbsp fresh thyme leaves, chopped
- Put the butter and flour in a food processor and pulse-whizz until the butter has crumbled through the flour. Add the sour cream and whizz for only a few seconds – it must be combined into the butter/flour but not necessarily have formed a ball.
- Tip onto a floured surface and pat together with your fingers, then cut the dough into four equal pieces. Roll each out thinly to make a round shape – it doesn’t have to be a perfect round.
- Place on a plate, with waxed paper between the rounds, and chill for up to an hour. (If freezing, put the chilled rounds and paper into a zip-lock bag and place on a flat tray in the freezer.)
- Trim the rough green leaves off the leek, slice the white and green part into fine rings and wash well to remove soil. Pat dry and put aside.
- Wipe or wash the mushrooms, remove stalks and wash separately, then chop the mushrooms and stalks into fine slices/pieces.
- Pit and chop the olives, and finely slice the sun-dried tomatoes.
- Heat the olive oil over medium heat, add the leeks and cook gently until soft, then add the mushrooms, olives and tomatoes with the oil from the jar of sun-dried tomatoes, and cook until the mushrooms are soft. Add the mustard and creme fraiche and cook until the creme
fraiche is bubbling hot. Add salt and pepper to taste. Put aside to cool.
- Preheat oven to 200°C.
- Pat equal amounts of fresh thyme around the edge of each pastry disc, and then turn them upside down. Spoon the leek mixture into the centre of the discs. Fold up the thyme-sprigged pastry edges around the filling.
- Put pastries on a baking sheet and cook for about 30 minutes or until the pastry is golden and puffed.
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