Recipe: Leek and Mushroom Pie

this is a recipe for a savoury pie i made saturday for the vegetarian part of a belated thanksgiving meal - it turned out really nicely although i don't have a delicious just-out-of-the-oven photo of it. this pie is easy to make and very yummy eaten cold the day after. . .

You will need. . .

2 leeks, cleaned and cubed

4 cloves of garlic, minced

2 scoops using both hands of button or other small mushroom, roughly chopped

a nob of butter

a bunch of thyme, pick about 1.5 tbsp of leaves

2 eggs

a cup of cottage cheese

salt & pepper

2 tsp lemon zest

a recipe for a savoury pie pastry plus some for a lid (if you are a pastry maker)
or
2 sheets of frozen puff pastry if you are not a pastry maker



preheat oven to 180 (375) degrees

saute the leek and garlic in a frying pan with some salt and pepper

when the leek is transparent, add the mushrooms

cook until mushrooms are soft and the leek has some colour

add the thyme leaves and put this mixture into a bowl

blind bake your pastry

meanwhile, add the eggs, cottage cheese, salt and pepper as you see fit and lemon zest

mix together thoroughly, and plop into the pie shell

cut a lid with vents for the pie, or cut circles of pastry with a cookie cutter or inverted cup and arrange to cover the leek and mushroom mixture

if you want to be extra fancy you could brush the top with a beaten egg and sprinkle with thyme leaves and sesame seeds


bake for 30 minutes or so until the pastry is golden looking

eat