Leek and mushroom pie

Leek and mushroom pie

Ingredients (4 servings)

2 sheets of puff pastry
2 medium leeks

200 g fresh mushrooms  
1 medium onion
2 cloves of garlic
150g sliced ​​York ham (cooked ham)
6-7 slices havarti cheese
1 egg to brush the puff pastry
Black pepper and salt to taste
Extra virgin olive oil

Olive oil bechamel sauce

300 ml whole milk

35 g extra virgin olive oil
35 g wheat flour
Salt, black pepper and nutmeg to taste

Directions

Prepare the bechamel sauce, you can see how here.

Chop the leeks, onion, garlics and mushroom.

Preheat oven to 180 ºC (350 ºC).

Heat a large pan over a medium heat, add in the olive oil and then gently sauté the onion, garlic, leeks  and mushrooms until soft. Set aside.

Let pastry rest in the fridge until you’re going to use it. Unroll pastry sheet onto a baking dish previously greased with olive oil.

Put a layer of havarti cheese and add a layer of cooked ham on top.

Add the mushrooms and leeks and pour over the bechamel sauce.

Cover with a sheet of puff pastry, decorate and brush with the beaten egg.

Bake at 180 ºC (350 ºF) until the puff pastry is golden.

And enjoy!