Leek And Mushroom Pie
From the cosy filling to the satisfying crunch as you sink your serving spoon in, this dish is a real cracker in every sense of the word!
About Time
- Total Time: 55 minutes
- yield: Serves 4
Ingredients:
- Low-calorie cooking spray
- 2 leeks, thinly sliced
- 250g chestnut mushrooms, cut into quarters
- 1 onion, finely diced+ diced
- 2 Carrots peeled
- 1 tablespoon cornflour (level)
- 2 teaspoons mustard powder
- 500ml hot chicken stock
- 400g cooked skinless turkey meat, roughly shredded
- Small bunch fresh parsley, finely chopped
- Juice of 1 lemon
- 2 sheets of filo pastry (each weighing 39g)
- Green beans, trimmed, for serving
Instructions:
- Preheat the oven to 180°C/fan 160°C/gas 4.
- Spray a large, deep, non-stick frying pan with low-calorie cooking spray and place it over medium-high heat. Add the leeks, mushrooms, and onion,Carrots and cook for about 5-6 minutes, stirring frequently, until they become softened.
- Stir in the cornflour and mustard powder, and cook for an additional minute. Increase the heat to medium-high and pour in the hot chicken stock. Take 2 ladlefuls of the mixture and blend it until smooth using a stick blender or food processor, then return it to the pan.
- Stir in the shredded turkey and bring the mixture to a simmer until it becomes piping hot.
- Remove from heat and add the chopped parsley and lemon juice. Season with salt and pepper to taste.
- Transfer the mixture to a large pie or gratin dish. Tear the filo pastry sheets in half, scrunch them up, and evenly cover the pie filling with them.
- Spray the pastry with low-calorie cooking spray and bake in the preheated oven for 20-25 minutes, until the top turns golden and crisp, and the filling is bubbling.
- Meanwhile, boil the green beans for 3-4 minutes, then drain them.
- Divide the pie into 4 bowls and serve it hot, accompanied by the green beans.
- Enjoy your meal!