The Green Dragon's Mushroom and Leek Pie

These warm and comforting vegetarian pies are filled with tender leeks, two kinds of mushrooms, creamy cheddar sauce, and fresh parsley beneath golden puff pastry.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Special Equipment: pie dish

Ingredients

• 2 Tbsp butter

• 2 leeks, trimmed, cleaned, and thinly sliced

• 3¾ cups cremini mushrooms, trimmed and quartered

• 3¾ cups button mushrooms, trimmed and quartered

• 1 Tbsp all purpose flour

• 1 cup milk

• ½ cup heavy cream

• 1 cup strong cheddar cheese, grated

• ¼ cup finely chopped parsley

• 2 sheets ready rolled puff pastry

• 1 egg, beaten, for glazing

Directions

1. Melt the butter in a large saucepan. Add the leeks and cook over medium heat for 1 to 2 minutes. Add both mushrooms and cook for another 2 minutes.

2. Stir in the flour and cook for 1 minute. Gradually add the milk and heavy cream, stirring constantly until the sauce boils and thickens. Add the cheddar and parsley and cook for another 1 to 2 minutes. Remove from the heat.

3. Divide the filling between 4 individual pie dishes. Cut 4 rounds from the puff pastry large enough to cover the dishes. Brush the rims with beaten egg, place the pastry on top, press and crimp the edges, and cut two small slits in each pie. Brush the tops with the remaining egg.

4. Bake at 425°F for 15 to 20 minutes until the pastry is puffed and golden brown. Serve hot.