Ingredients
300ml Knorr Zero Salt Veggie Stock Cubes (1 cubes)
60g butter
4 large leeks, sliced into 2 cm pieces
60g plain flour
150ml full cream milk
100g mature Cheddar, grated
50g Parmesan cheese, grated (or vegetarian alternative)
2 tbsp sunflower oil
1 kg mushrooms, diced
2 tbsp thyme, chopped
375g ready rolled puff pastry
1 egg, beaten
Method
- Pre heat the oven to 210 Fan.
- Melt the butter in a large saucepan. Add the leeks and fry for 8 minutes until soft.
- Add the flour and stir. Blend in the stock and milk. Stir until you have a thick white sauce. Add the cheeses.
- Heat the oil in a frying pan. Add the half of the mushrooms and fry until brown and all the liquid has evaporated. Repeat with the remaining mushrooms. Add the mushrooms to the sauce and stir well. Spoon into an 8/9” pie dish. Leave to cool.
- Unroll the pastry. Slice a thin strip of pastry. Brush the lip of the dish with egg. Stick the strips to the lip. Brush the pastry strips with egg wash. Roll the pastry sheet out to fit the surface of the dish. Carefully roll over the filling. Press down to stick the pastry together. Trim the excess pastry. Crimp the edges and make a pretty pattern. Brush with egg.
- Bake in the oven for 25-30 minutes until the pastry is golden brown and crispy.
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