Easy Peasy Pie
Over a year ago
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Ingredients
- 2 tbsp Sunflower Oil
- 1 Onion Chopped
- 2 Cloves of Garlic
- 1 leek cut in ½ lengthways and sliced
- 4-6 Chestnut Mushrooms sliced
- 200g Sweetcorn
- 100ml White Wine
- 150ml Water
- 1 Chicken Stock Cube
- 300g Quorn Chicken Style Pieces
- 2 tbsp Plain Flour
- 300g ½-Fat Creme Fraiche
- 1 Puff pastry such as Jus-Rol
- salt and freshly ground black pepper to taste
Accompaniment
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Description
This one's a Doddle, with inspiration taken from the Hairy Bikers 'Tangle Pie' and the Quorn pie from the Quorn Kitchen book.
Vegetarian/relatively low in calories/easy
Method
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1
Heat the oil in a large non-stick frying pan over a low heat and add the onion and garlic. Fry gently for 5mins until soft, but not coloured, stirring occasionally. Add the leek and mushrooms and cook for a further 1minute, stirring constantly.
Add the sweetcorn and pour over the white wine and water. Dissolve the stock cube in the pan. Keep simmering on a high heat, stirring constantly, until the liquid has reduced by about half.
Pre-heat the oven to 200'C/Fan 180'C/Gas Mark 6. Add the defrosted chicken style pieces and creme fraiche, stir well and then add the flour gradually to thicken the sauce. Salt and pepper to taste.
Spoon into a pie dish and cover with the puff pastry, bake until crust is crisp and golden brown and filling is bubbling.
Serve with green vegetables
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