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This is a classic but easy to make puff pastry pie filled with a mix of leeks, red bell pepper, button mushrooms and brie cheese that’s bound with eggs and which is traditionally served during the Christmas season. This traditional British pie makes an excellent starter or can be served as a lighter meal on Boxing day.
Prep time: 20 minutes/Cook time: 30 minutes/Serves: 8
Ingredients:
1 medium size leek, about 250g
1 small red bell pepper
250g button mushrooms
50g butter
Good pinch dried thyme or oregano
150g wedge Brie
1 egg yolk
1 x 375g pack puff pastry
Sea salt and freshly ground black pepper
Method:
Thinly slice the leeks, core and chop the pepper then quarter the mushrooms. Add the butter to a pan and when molten add the herbs. Fry the mushrooms, leeks and pepper for 10 minutes, or until softened and any excess moisture has evaporated. Season well and allow to cool in the pan.
Cut the cheese into 2cm chunks and beat the egg with 1 tsp water. Un-roll the pastry and press in the cheese chunks, leaving a 1cm gap on 3 of the sides. Spoon the filling into one half of the pastry (again leaving the 1cm border) then fold the pastry over and use a knife to press down and seal the edges.
Make three or for slashes in the top of the pie with a sharp knife to allow steam to escape and brush the entire surface with the egg glaze. Place in an oven pre-heated to 190°C and bake for between 25 and 30 minutes, or until golden brown and crisp. Allow to cool for 10 minutes before cutting into slices.
