About this recipe:You can also make this as one large pie, but I prefer to make it with individual ramekins. The cream adds richness and brings out the delcious taste of the mushrooms, thyme and leek. An easy and quick way to get your family to eat vegetables!
5 tablespoons olive oil
1 leek, sliced
1 garlic clove, crushed
1kg large mushrooms, finely chopped
1 teaspoon chopped thyme
1 sheet puff pastry, thawed
1 egg yolk, beaten, to glaze
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Method Prep:5min › Cook:25min › Ready in:30min
Preheat the oven to 220 C / Gas mark 7. Heat oil in a large saucepan over medium heat. Cook the leek, garlic and mushrooms until the leek is soft and translucent (about 5 minutes); then add the thyme.
Increase the heat to high and stir in the cream. Cook, stirring occasionally, until the cream has reduced to a thick sauce. Remove from the heat and season well with salt and pepper.
Divide the filling among four ramekins. Cut the pastry into rounds slightly larger than the dish. Brush the rim of the ramekins with egg yolk, place the pastry on top and press down to seal. Brush the top with the remaining egg yolk. Place the ramekins on a metal tray and bake for 15-20 minutes, or until the pastry has risen and is golden brown.
Used different ingredients.
I'm not so keen on leaks so i left them out and traded them in for approx 20-30g of blue cheese per person and doubled the amount of garlic. This made for really rich and tasty pies. - 17 Feb 2011