There’s a little twist in this recipe… we’ve added leftover stuffing, which works so well and makes it an excellent recipe for the day after a roast!
Ingredients: (serves 6)
- 3-4 leeks, in 2cm rounds
- 1 carrot, in 1cm rounds
- 1 large onion, sliced
- 350g mushrooms, quartered
- 2 garlic cloves, crushed
- 1 tbsp flour
- 200ml veg stock
- Handful thyme sprigs, leaves picked
- Leftover stuffing, cut into bite-sized pieces
- 1 tbsp olive oil
- Sea salt & pepper
- 1 pack puff pastry (pre-rolled)
- Beaten egg or milk (to glaze pastry)
Method:
- Heat the olive oil in a large saucepan on a medium heat
- Add the leeks, carrot, onions & mushrooms and stir
- Cook for 5-6 minutes, until the leeks have softened
- Add the garlic & thyme and cook for another minute
- Add the flour and stir well to coat the veggies.
- Add the stock, a little at a time, and keep stirring to prevent it from going lumpy.
- Bring the mixture back to the boil. If it is too thick, add a little extra water.
- Add the stuffing if you are using it, and season with sea salt and pepper
- Pour into a large pie dish.
- Cover with the puff pastry & brush with milk or beaten egg
- Pop in the oven at 200c for 25mins until pastry is golden brown