Leek & Mushroom Pot Pie

Step 1

Cut the leeks in half lengthwise and thinly slice the white and light green parts, then place in a sieve and rinse thoroughly (discard the dark green parts).

Step 2

In a hot pan, add a dab of butter and the drained leeks. Sauté over high heat for 2 minutes. Season with salt and pepper.

Step 3

Lower the heat and simmer, covered, for 8 minutes.

Step 4

Meanwhile, preheat the oven to 180°C; slice the mushrooms.* *Check out our tips for this step

Step 5

In a pot, melt the butter over medium-low heat and whisk in the butter.

Step 6

Gradually add the milk, whisking constantly, until the mixture is smooth and even.

Step 7

Add salt, pepper and the cheese. Mix until the cheese is melted and sauce thickens.

Step 8

Add the leeks and mushrooms to the sauce and stir to combine.

Step 9

Transfer the filling to a greased baking dish.

Step 10

Place the puff pastry sheet on top; fold in and crimp the edges.

Step 11

Brush the top of the pie with beaten egg yolk (optional) for better browning.

Step 12

Using a knife, cut a hole and slits in the crust.

Step 13

Bake for 25 minutes at 180°C.

Step 14

Remove from oven and serve!