Time 45m Number Of Ingredients 10 Steps:
Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry. Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat. Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting. Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.
Time 1h Yield 6-8 servings. Number Of Ingredients 8 Steps:
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in spinach and mushrooms. Combine eggs and mozzarella cheese; fold into sausage mixture. Spoon into pastry shell. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 10-15 minutes longer or a knife inserted in the center comes out clean. Freeze option: Securely wrap and freeze cooled quiche in plastic and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Time 1h Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.
Time 52m Number Of Ingredients 8 Steps:
Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened. Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley. Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.
Time 1h9m Yield 6 Number Of Ingredients 15 Steps:
Roll out each puff pastry sheet to an even thickness. Cut two 8-inch rounds from each sheet using a sharp knife. Line bottom and sides of two 8-inch pie tins with pastry rounds. Reserve 2 pastry rounds for tops of pies. Place pie tins and tops on a baking sheet; transfer to the refrigerator. Cook and stir sausage in a skillet over medium heat until browned, about 5 minutes. Drain excess grease. Add butter, carrots, leek, and garlic; cook and stir until leek softens, about 5 minutes. Stir mushrooms into the skillet; cook until tender, about 8 minutes. Stir in flour for 1 minute. Pour in vegetable broth slowly; add Dijon mustard, cayenne pepper, nutmeg, salt, and pepper. Cook and stir until sauce thickens, about 5 minutes. Preheat oven to 400 degrees F (200 degrees C). Divide sausage mixture evenly between the pie tins. Cover with pastry tops. Whisk egg and water together in a small bowl to make egg wash. Brush egg wash over pastry tops. Bake in the preheated oven until golden brown, about 35 minutes. Cool briefly before slicing, about 10 minutes.
Time 1h Yield 8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees. Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling. Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms. In a large skillet, heat 1 tablespoons butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan. In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly. Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture. Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.
More about “mushroom leek and sausage pot pie recipes”
Time 30m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine. Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.) Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper. To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.
