Renaissance Mushroom Leek Pye
As for baking time, since the ingredients are precooked, I checked the crust for doneness and when the filling was bubbling so I'm not exactly sure.
★★★★★ 1 vote5
1 pkgrefridgerated pie crusts
3 csliced fresh mushrooms. any kind you like.
1 cwashed, sliced leeks or 2 large stalks, white part only
1 cchicken or vegetable stock
1/2 tspbrown sugar
1/2 tspfresh minced ginger
·salt and pepper to taste
How to Make Renaissance Mushroom Leek Pye
- Clean leeks well and dry on paper towels. Saute in 2 to 3 teaspoons of butter till softened then add clean mushrooms. Don't rinse in water or they will absorb too much water, wipe with damp papertowelling. Add sugar, ginger and salt and set off the heat. Melt remaining butter and make a rue with the flour. When golden, add stock. When thickened, add mushrooms and leeks. Let cool while lining pie pan or tart pan with room temp. pie dough. Fill with mixture and cover with remaining crust. Cut slits for steam. Bake at 375. If you wish you may want to use egg wash on crust but it's not necessary. Bake till crust is golden and filling is bubbly.