Ingredients

The following ingredients have 4 Servings
  • 1.1 pounds leeks (rinsed thoroughly, finely chopped)
  • 1.1 pounds regular mushrooms (wiped, finely chopped)
  • 0.32 ounces dried porcini mushrooms (plus 4-5 tablespoons of water for soaking)
  • 1⅓ pounds potatoes (waxy (Yukon Gold, Charlotte), peeled, halved or cubed (peeled weight))
  • 4 tablespoons parsley (finely chopped)
  • 3 tablespoons fromage blanc/fromage frais (or creme fraiche, sour cream)
  • 2 tablespoons cornstarch/UK corn flour
  • ½ teaspoon onion granules
  • ⅓ cup+1tbsp water
  • 3-4 tablespoons olive oil
  • 1 sheet ready rolled puff pastry (375g/13.43oz)
  • 1 small egg (lightly beaten)
  • Fine sea salt and pepper to taste

Instruction

  • Boil the potatoes in salted water with a bay leaf until fully cooked but still firm.  Drain well and place in the bottom of your pie dish. While the potatoes are boiling make the filling.
  • Rinse the porcini mushrooms rubbing gently with your fingertips to remove any grit, then place in a small bowl and add a little water just to cover the porcini (about 4 tablespoons).  Leave to soak while you prepare the other ingredients.
  • In a frying pan heat up 2 tablespoons of oil and fry the leeks slowly over a low-medium heat for about 10 minutes until softened but not browned, stirring often.  Season to taste and transfer into a bowl. Preheat the oven to 425 F/ 220 C/ gas mark 7 (fan 200 C/gas mark 6).
  • In the same pan heat up 2 more tablespoons of oil and fry the chopped mushrooms over a fairly high heat for about 6 minutes until they reduce in volume and release water.
  • Chop up the porcini and add into the pan (along with the water they soaked in). Add the leeks, parsley, corn flour, onion granules and fromage frais. Stir and continue cooking until the mixture thickens.  Add in the water, stir, season generously and remove from the heat. Pour the mixture over the potatoes.
  • Place your pastry sheet over the top and trim to fit your dish gently sealing along the edges and removing any air pockets. Make a little cut in the centre to allow excess steam to escape and brush the pastry with the egg wash.
  • Bake in the centre of the oven for 30 minutes or until golden brown.  If the pastry starts to brown too much after 20 minutes cover it loosely with parchment paper or foil. Remove from the oven, rest for 5 minutes then serve.