Leek & Mushroom Pot Pie

recipe

• 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!