With a moreish mushroom and leek filling and a rustic, golden pastry crust, these comforting pies are just what we're craving on a cold winter's night. Serve warm from the oven with seasonal vegetables, such as these maple and thyme roasted carrots and parsnips or lightly steamed tenderstem broccoli. Delicious.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hr 25 mins
Cal/Serv:
679
Ingredients
75 g butter, plus extra to grease
2 medium leeks, finely sliced
125 g chestnut mushrooms, sliced
2 thyme sprigs, leaves picked
1 tsp. wholegrain mustard
40 g plain flour
250 ml milk
For the pastry
175 g plain flour, plus extra to dust
125 g light vegetarian suet
2 medium eggs
Directions
Step 1
Start by making the pastry. Put the flour into a food processor and add the suet and 1/2tsp salt. Pulse until well combined (alternatively rub the suet into the flour using your fingers). Add one of the eggs and 2tbsp water and whiz (or stir in with a blunt-ended cutlery knife) until the mixture just clumps together. Bring together into a disc, wrap in clingfilm and chill for 30min.
Step 2
Meanwhile, melt roughly 1/3 of the butter in a large deep frying pan and gently fry the leeks for 10min until completely softened. Turn up the heat and add the mushrooms - cook until any water released by the mushrooms has evaporated. Stir through the thyme and mustard then empty into a bowl and set aside.
Step 3
Return the empty pan to the heat and melt the remaining butter, then stir in the flour and continue cooking and stirring for 30sec. Take the pan off the heat and gradually add the milk, stirring well after each addition. Return the pan to the heat and cook, stirring, until thickened. Mix in the mushroom mixture, check the seasoning and set aside to cool completely.
Step 4
Preheat oven to 190°C (170°C fan) mark 5. Thoroughly grease 4 x 200ml ramekins with butter. Lightly flour a work surface and roll out the pastry until its 3mm thick. Use pastry to line the ramekins, leaving 1cm overhang over the top edge of the ramekins (reroll trimmings if needed). Spoon in the cooled filling, then fold any overhanging pastry over the filling.
Step 5
Lightly beat the remaining egg and brush over the visible pastry in the ramekin. Roll out remaining pastry as before and stamp out round lids to match the ramekins. Lay on top of the filling and press edges lightly to seal. Cut a small cross in the centre to allow steam to escape and brush the lids with beaten egg. If you like, cut out some festive shapes from thinly-rolled pastry trimmings and stick to the lid, then glaze with more egg.
Step 6
Put the ramekins on to a baking tray and cook in the oven for 30min or until deeply golden. Allow to sit in ramekins for a few min, before carefully removing and serving.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
