Mediterranean squash & halloumi
Roasted butternut squash, aubergine and halloumi with peppers and bulgur that soaks up the stock in the oven.
Vegetarian / Oven · Pie
Creamy mushroom & leek pie
Mushrooms and leeks in a whole-milk, cheddar and Dijon sauce, finished with a golden puff-pastry lid.
- Serves
- 6
- Cook
- 30–35 min bake
- Oven
- 200°C / 180°C fan
LET’S MAKE IT
The method
Make the sauce
Preheat the oven to 200°C (180°C fan). Melt the 60g butter and whisk in the flour. Gradually whisk in the whole milk until smooth and thickened, about 5 minutes. Stir in the crème fraîche, Dijon and cheddar until melted, then season.
Soften the shallots and leeks
Heat the olive oil and butter. Soften the shallots or onions for about 5 minutes. Add the leeks, cover and cook for 5–7 minutes.
Cook the mushrooms
Add the mushrooms, rosemary and thyme. Cook uncovered until the liquid has evaporated and the mushrooms are golden, about 8 minutes. Season.
Assemble the pie
Combine the vegetables and sauce and cool slightly. Fill a glass dish. Top with one layer of pastry, trim and press the edges, cut a vent and brush with milk or beaten egg.
Bake
Bake for 30–35 minutes, until the pastry is crisp and golden. Serve with chives if using.
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