Best 8 Leek And Mushroom Pie With Kidney Bean Crust Recipes

CREAMY LEEK & MUSHROOM VEGAN PIE

Steps:

• Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.
• Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes
• Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper
• Combine the cooked leeks and mushrooms with the sauce and leave to cool completely
• Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
• Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
• Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in the aquafaba (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.
• 8. Cook for 25 minutes until golden brown. Serve straight away.

MUSHROOM & LEEK PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

MUSHROOM PIE RECIPE

Steps:

• Sift the flour into a large bowl and add the salt, sugar, and diced butter.
• Rub the butter in flour with your fingertips until the mixture is like fine breadcrumbs.
• Add the water gradually just enough to make a firm dough.
• Knead the dough briefly on a floured surface and turn it into a ball.
• Wrap in a cling film and rest in the fridge for at least 1 hour before rolling it out.
• Soak dried porcini in 250ml boiling water for 15 minutes.
• Spoon out the porcini mushrooms, roughly chop and keep the liquid for cooking the pie filling. Set them aside until needed.
• Melt the butter in a large pan or wok on medium heat and then add the leeks.
• Sauté the leeks for a few minutes, until slightly softened.
• Turn the heat up and then add the mushrooms to the pan, sauté until softened and released their juices.
• Add the carrots along with the garlic and cook for a few minutes, until the liquid from the mushrooms has evaporated.
• Sprinkle on the flour and then add the porcini mushrooms. Cook for a minute, stirring continuously.
• Pour in the milk and the soaking liquid from the mushrooms stirring all the time to avoid lumps, continue to cook for a few minutes, until bubbling and the sauce has thickened.
• Add the thyme, salt, freshly ground black pepper and chilli flakes (if using) to finish the filling off.
• Transfer the filling to a 25 cm (10") diameter pie dish and let it cool down to room temperature before assembling your pie.
• When the filling is cooled down to room temperature, take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out.
• Preheat your oven to 180°C (fan oven).
• On a lightly floured surface, roll out the pastry slightly larger than the pie dish.
• Cover the top of the pie dish with the pastry and trim off any excess with a knife.
• Crimp the edge of the pastry along the rim of the dish using your thumb to seal the mixture.
• Make some decorations from the leftover pastry using a small knife or small cookie cutters if you want a fancy-looking pie.
• Brush the pastry with egg wash and make a hole in the middle to let the steam out while cooking.
• Cook your pie in the oven for about 25 minutes or until the pastry is golden brown.
• Allow the pie to cool slightly before serving.

FRENCH LEEK PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
• Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

LEEK AND MUSHROOM PIE WITH KIDNEY BEAN CRUST

Steps:

• pat the beans dry and put between 2 sheets of waxed paper, crush with rollimg pin.
• scrape the beans into an 8 inch pie plate and press into bottom and sides.
• Preheat oven to 350 degrees. In large skillet melt butter, add leeks, mushrooms, dill, mustard and saute till leeka are tender. remove from heat and cool slightly.
• in mixing bowl beat egss well, add wine, breadcrumbs, cheese and leek mixture.
• Stir well, salt and pepper to taste.
• Pour into pie plate and bake 30-40 minutes, till set.

CREAMY WHITE BEAN AND LEEK POT PIE

Steps:

• For the stew: Melt butter in a large skillet over medium. Add the leeks to the pot and season with salt and pepper. Cook, stirring frequently, for 5 to 6 minutes, or until the leeks start to soften and turn golden brown. Stir in the garlic, sage and thyme and cook for 1 minute.
• Stir in the beans then sprinkle over the flour and mix well to combine. Slowly pour in the broth, turn the heat up to medium-high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until thickened and the leeks are very tender. Add the frozen peas, sour cream and lemon juice to taste. Set aside to cool slightly.
• While the stew cools, make the buttermilk biscuits: Whisk together the flour, baking powder, salt and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the center. Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and bring the dough together. Press it out into a 2-centimeter (1-inch) thick rectangle, then fold it over onto itself. Press and fold the dough two more times, then flatten again to 2 centimeters (1 inch) thick. Trim any wonky edges and cut the dough into 8 rough squares.
• If serving immediately, preheat the oven to 400 degrees F/200 degrees C. Transfer all or a portion of the stew to a casserole dish and top with all or a portion of the biscuits. Brush the biscuits with the melted butter and bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving.

CHICKEN, LEEK & MUSHROOM PIE

Steps:

• Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
• Drain the poaching liquid through a sieve into a large jug - you need 650ml to make the sauce for your pie.
• Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
• Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it - I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
• Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
• Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like - and be careful, the pie will be hot.

LEEK AND MUSHROOM COTTAGE PIE

Steps:

• Heat oven to 350 degrees. Put butter in a large skillet or Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and beginning to color, 5 to 7 minutes.
• Add leeks, a little more salt and stir to combine. Cook mixture for about 5 minutes more, until leeks have lost their crunch, but are still green. Turn off heat.
• Cook the mushrooms separately (work in batches if necessary): Put olive oil in a large skillet over medium-high heat. When oil is wavy, add both kinds of mushrooms and sauté 2 to 3 minutes, until lightly browned. Season with salt and pepper. Turn off heat and stir in thyme, garlic and parsley, and toss to coat.
• Add mushrooms to onion-leek mixture, and turn heat to medium-high. Add miso and milk, and bring to a simmer. Stir cornstarch and water, add to mixture and simmer for 2 minutes, stirring, until sauce thickens. Transfer mixture to a 9-by-13-inch baking dish, and leave at room temperature.
• Meanwhile, boil potatoes in salted water until very soft, about 15 minutes. Drain potatoes and mash with 4 tablespoons butter, then stir in cream and beat until smooth. Season with salt and pepper.
• Spread mashed potatoes evenly over surface of vegetable mixture. Sprinkle with bread crumbs and dot with remaining 2 tablespoons butter. Bake for 45 minutes, until bubbling and nicely browned.