Mushroom Pot-pie

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I've mentioned this in a post a few years ago that we eat way too much meat in our household.  Almost every dinner is some type of meat with a selection of vegetable in some shape or format. Back then we went 'Flexitarian' and we enjoyed a lot of the dishes we cooked, we just didn't stick to it. So we're back at it. I borrowed a gem of a cookbook from the library called Vegie Food by Rachel Carter, and so the next few posts are me stealing recipes from it.

First off the rank are these mushroom pot-pies. I love these things. They're great on a cold winter's evening with a nice glass of mulled cider - which reminds me, I should probably add that to the blog.

Photo NOT stolen. I actually took this photo! 
Ingredients:
  • 1 leek, sliced
  • 1 garlic clove, crushed
  • 1kg large field mushrooms, roughly chopped
  • pinch of chopped thyme
  • 300ml cream
  • 1 sheet puff pastry
  • 1 egg yolk, beaten, to glaze
  • a splash of olive oil
Putting it all together:
Pre-heat the over to 180°C.

Heat up some oil in a frypan over medium heat. Cook the leek and garlic for about 5 minutes or until the leek is soft and translucent. Transfer to a large saucepan.

Heat some more oil in the frypan over high heat and cook the mushrooms in two batches, stirring frequently, for 5 to 7 minutes per batch or until the mushrooms have released their juices and are soft and slightly coloured. Transfer to the saucepan and add the thyme.

Place the saucepan over high heat and stir in the cream. Cook, stirring occasionally, for 7 to 8 minutes or until the cream has reduced to a thick sauce. Remove from heat and season well with salt and pepper.

Divide the filling among four 315ml ramekins or oven-proof bowls. Cut the pastry into rounds slightly larger than each dish. Brush the rim with egg yolk, place the pastry on top and press down to seal. Brush the top with the remaining egg yolk. Place the ramekins on a baking try and bake for 20-25 minutes, or until the pastry has risen and is a golden brown.