Creamy Mushroom, Leek & Chestnut Pie

The combination of mushrooms, leeks, chestnuts and thyme are bound together in a silky smooth sauce using red wine, porcini mushroom stock and my wildcard…silken tofu. Not only does the tofu keep the fat content lower than if you used cream, but it also gives a big hit of protein too.

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Ingredients

egg 1 (beaten)
red wine 80 ml
cornflour 2 tbsp
fresh thyme 2 tsp (leaves picked)
mixed leaf salad 120 g
plain flour 1 tbsp
ready rolled puff pastry 320 g
chestnuts 200 g
garlic cloves 4 (crushed)
leek 2 (sliced)
chestnut mushrooms 400 g (sliced)
olive oil 2 tbsp
butter 40 g
firm tofu 300 g
dried porcini mushrooms 20 g

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Pour boiling water over the porcini mushrooms and leave to soak for 15 minutes. Drain and reserve the liquid.
Set the porcini mushrooms aside. In a blender or food processor, blitz the silken tofu and reserved porcini liquid until completely smooth and creamy. Set aside.
Meanwhile, halve the chestnut mushrooms. Slice the leeks. Crush the garlic. Chop the chestnuts.
Melt half of the butter with 1 tablespoon of olive oil in a large pan on a medium-high heat and fry the chestnut mushrooms until browned. Remove the browned mushrooms from the pan.
Reduce the heat to medium–low, add the remaining butter and sauté the leeks for a few minutes until softened and just starting to colour. Stir in the porcini mushrooms, chestnut mushrooms, garlic, chestnuts and thyme leaves.
Cook for approximately 1 minute. To make a loose paste, combine the cornflour and wine, then add to the pan with the tofu and porcini mushroom sauce. Bring to a gentle simmer and cook for 3–4 minutes to allow the sauce to thicken. Season with salt and pepper.
Transfer to a pie dish or individual dishes and leave to cool slightly.
Dust your rolling surface with a little plain flour. Roll the puff pastry out on a lightly floured surface until just a little bigger than the dish/dishes. Brush a little beaten egg over the rim of the dish/dishes and sit the pastry on top, pressing the edges to seal.
Brush the top of the pastry with egg wash. Pierce a hole in the centre of the pastry to allow steam to escape while cooking. Place on a baking sheet. Bake in the oven for 30 minutes or until the pastry is puffed up and nicely golden.
Rest for 5–10 minutes before serving, then serve with the salad leaves on the side.

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