Easy

Leek

unit

Button Mushroom

Pepper

Salt

Flour

Semi-skimmed milk

Puff pastry

Nutmeg

Grated Gruyere

Butter

Leek and mushroom pie

Cut off the ends of the leeks, keep the white part and chop finely. Place in a colander and rinse well to remove any impurities. In a hot frying pan, add the 10g of butter with the leeks, then sauté for about 2 min over high heat, stirring occasionally, season with salt and pepper. Lower the heat and leave to simmer, covered, for about 8 minutes.

Preheat oven to 180°C. Wash and slice the mushrooms. In a saucepan, melt the butter with the flour, whisking vigorously. Gradually add the milk, stirring until smooth, then add the nutmeg, salt, pepper and grated cheese until the cheese has melted.

Pour the leeks and mushrooms into the béchamel sauce and mix, then pour into a pie dish lined with puff pastry, folding the edges outwards. With the tip of a knife, make a hole in the center of the pastry, then draw designs around it if you wish.
Bake for 25min.

Easy

1 min

Cheese

Main course

British

Child

Ambassador

Servings

8

Nutrition

/ per serving

Directions

Step #1

15 min.

Step #2

10 min.

Step #3

35 min.

Sign in