Mushroom and Leek pot pies (Cranky Pies)
serves 6 generously
This is a recipe from a book called “Entertaining with Cranks”.
Cranks is/was a small chain of vegetarian shops/restaurants in the U.K. and one restaurant in Copenhagen. All but one has closed now, (according to Wikipedia).
Ingredients
100 grams of low fat tasty cheese,cubed
30 grams of parsley
30 grams of EVOO
4 Leeks, sliced
2 cloves of garlic, crushed
450 grams of sliced mushrooms,(we use a mixture of baby king oyster, fresh shitake and field mushrooms). The original recipe says open cap mushrooms.
½ tablespoon stock paste
2 eggs
20 grams of wholemeal plain flour
frozen ready roll puffed pastry
6 large/ish ramekins
Preheat oven to 200˚.
Method
Place tasty cheese and parsley into TM and chop/grate on speed 6 for 4 seconds. Don't over do this as you will end up with green sauce. Set aside and clean and dry TM.
Add garlic to bowl and chop on speed 6 for 5 seconds, add EVOO and sliced leeks. Saute on Varoma for 8 minutes reverse speed 1.5. Drain through a sieve, set leeks aside and return liquid to TM.
Put mushrooms into TM and cook on varoma for 8 minutes speed 1.5 reverse. Drain mushrooms and set aside with the leeks,
weigh liquid back into TM and add enough water to bring volume up to 200 grams. Add stockpaste, flour and eggs, blend together on speed 5 for 5 seconds. Then set temp to 100˚for 5 minutes on speed 3. Add cheese and parsley and stir on speed 2 for 1 minute. Add sauce to mushrooms and leeks.
Grease the ramekins (make sure you grease the rims as well), then fill with the mushroom and leek mixture. Cut circles of pastry to fit on top, cut a small hole in the middle, about fingernail size, of each to allow the steam to escape then place on top of ramekins. Bake for 30 to 40 minutes until the pastry is nice and golden.
Serve with a side salad or with some vegetables.
The original recipe was one large pie with a pastry base and top but I opted for individual pot pies with a pastry top only.
These are really yummy and worth the fiddling about, I hope you enjoy them.
They could be made gluten free by using gluten free cornflour to thicken the sauce and mashed potatoes on top instead of pastry.
Please Note Ihave adjusted the cooking time and speed as I thought they were chopped too small.
