Mushroom, leek and lentil pie
I write this post on the eve of a truly historic day in Scotland. The atmosphere is alive with passion, opinion, excitement and admittedly fear. Tomorrow, the Scottish people get to stand on a cliff edge and choose to take the uncertain leap of faith as an independent country or unite as a nation once more.
Whichever way the vote goes, and at this stage it is far too close to call, Scotland will make history tomorrow. No matter what the result, the one thing I am proud of is the passion and fire it has ignited in the hearts of each and every Scot I know. Wether we stay part of Great Britain or go it alone, it is a fabulous little country that I am delighted to call it my home.
This however is a food blog that deals not in political matters, but in matters of the tummy and heart. My goal isn’t to persuade you on this view or that view nor to bore you to tears with the finer points on how a country should be run. I might not be the best judge when it comes to politics but I’m fairly confident on my ability to serve you up some scrumptious nosh and I think you will find this pie ticks all the right boxes.
So folks, do the right thing tomorrow and vote #Glasgow Sculley. Together we can fill bellies and champion deliciousness!
1 leek, sliced
150g button mushrooms, left whole
450g chestnut mushrooms, thickly sliced
3 cloves garlic, minced
250g cooked puy lentils
50ml single cream
1 tbsp olive oil
1 tbsp butter
500g shop bought puff pastry, kept in the fridge until ready to be rolled
Heat the oil and butter in a large frying pan then add the chopped leeks and mushrooms and cook for 5-6 minutes until the mushrooms start to release their juice and the leeks start to colour. Now add in the garlic and cook for a further couple of minutes.
Once the vegetables are cooked, add in the water and cream then season well with salt and pepper. Reduce the mixture down until the liquid is thick and saucy before finally stirring in the cooked lentils. Remove the filling from the heat and set aside.
Preheat your oven to 180˚C. Clear and flour your work surface and use a rolling pin to roll out your puff pastry to approximately 5mm in thickness. Transfer the pie filling to a large pie or baking dish then cover with the pastry, trimming off any excess with a knife and using your fingers to crimp the edges. Brush the pastry with a tiny bit of milk then bake for 25-30 minutes until your pastry is golden and risen.
I served this up with some lovely creamy mashed potato and it was yummm!