Sweet leek and mushroom open-topped pie

by Anna Jones
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Ingredients

Fruit & Vegetables

  • 750g of mushrooms, (I use a mixture of chestnut and wild mushrooms, if I can get them), roughly chopped into chunky pieces
  • 3 garlic cloves, peeled and sliced
  • 3 medium leeks, washed and finely sliced

Oils & Vinegars

  • 5 tbsp of olive oil
  • 3 tbsp of olive oil

Salad & Fresh Herbs

  • 1/2 bunch of thyme, leaves picked
  • 2 tbsp of flat-leaf parsley, roughly chopped

Beverages

  • 200ml of white wine, or vegetable stock

Store Cupboard

  • 1 tbsp of Dijon mustard
  • 2 tbsp of wholegrain mustard
  • sea salt
  • 300g of spelt flour

Dairy

  • 200g of créme fraiche
  • 2 free-range eggs, beaten
  • 150g of unsalted butter, chilled and cubed
  • 1 egg, beaten

Cheese

  • 25g of Parmesan, freshly grated (I use a vegetarian hard cheese)
  • 30g of mature cheddar, finely grated

Spices & Dried Herbs

  • freshly ground black pepper
  • 1 tbsp of poppy seeds
  • 1 handful of sage leaves