Mushroom and Veggie Pie

Recipe

Step 1.

In a large, deep frying pan, heat the olive oil over medium heat.

Step 2.

Cook the onions and leeks with a pinch of salt until the onions are translucent and the leeks tender (10-15 minutes).

Step 3.

Add the butter to the pan and set the heat to medium-high. Add the mushrooms and cook for 1 minute. Add the carrot cubes and cook, stirring a little (2 minutes). Add the garlic and cook for 1 minute.

Step 4.

Add the wine and stir well. As soon as the wine has reduced, turn the heat to medium.

Step 5.

Add ingredients (cornstarch, mustard, crème fraîche, Worcestershire sauce), stirring until well combined. Slowly add the stock, stirring constantly. Add thyme leaves and season with salt and pepper.

Step 6.

Simmer (2-3 minutes) and stir in the remaining ingredients (white beans, broccoli, peas). Note: if you want a thicker sauce, you can add 1 teaspoon of arrowroot starch (or another starch) and mix well.

Step 7.

Meanwhile, preheat the oven to 200°C (180°C fan-assisted).

Step 8.

Place a sheet of puff pastry in an ovenproof dish (mine measures 32 x 22 cm / 2 litres), making sure the pastry covers the edges. Then pour in the filling.

Step 9.

Cover the mixture with the second sheet of puff pastry and press the overhanging edges into the dish. Using a knife, make a few slits in the surface of the pastry so that the steam can escape. Brush the pastry with the beaten egg.

Step 10.

Place the ovenproof dish in the preheated oven and bake until the pastry is golden and the juices are bubbling (20-30 minutes).