Creamy Leek, Mushroom and Butter Bean Pie with Peas
by Bold Bean Co
You just can't beat a pie. There is something about crispy, buttery pastry and a comforting creamy filling that really hits the spot. Add butter beans and you've got yourself an indulgent supper that is just as wonderful veggie or with smoky pancetta. If you're leaving out the pancetta, taste test as you go, adding a little more salt if needed.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 180°C/160°C fan/350*F/gas mark 4
Step 2
It using pancetta, heat the oil in a large frying pan over a medium heat. Add the pancetta and cook for 6-8 minutes until crisp. Remove from the pan with a slotted spoon and set aside
Step 3
To the same pan, add the butter, leeks and mushrooms. Season and cook for 10-12 minutes until softened, then add the garlic and thyme leaves. Cook for a couple of minutes, then add the mustard and flour and cook for a few minutes more, stirring all the while.
Step 4
Pour in the white wine and let it bubble away for a few minutes before gradually adding the stock, stirring constantly. Add the butter beans, cream and cooked pancetta, if using. Season well with black pepper and cook for 10 minutes. If it starts to look a little dry, add a splash more stock. Once it's ready, pour the pie filling into a large pie dish and allow to cool completely.
Step 5
Whisk the egg in a small bowl and use some of it to brush the top edges of the pie dish. Take the pastry and lay it over the pie filling - you may need to roll out the pastry slightly first, depending on the shape of your pie dish - then cut away any loose edges and crimp with a fork. If you're feeling fancy, you can use any excess pastry to decorate the top. Brush the pastry with the remaining egg and season With sat. Bake for 35-40 minutes until the pastry is puffed up and deep goiden.
Step 6
Leave the pie to rest for a few minutes, then serve in the middle of the table for people to help themselves, along with buttered peas, and maybe some cheesy mash or colcannon**.
- Ingredients
- Based on 4 servings
-
250ml Veg Stock, or vegetable stock 1x Knorr Stock Pot Chicken 4x28g -
100ml Double Cream 1x Sainsbury's British Double Cream 150ml -
1 Egg, beaten 1x Sainsbury's British Free Range Eggs Medium x6 -
240g Ready Rolled Puff Pastry 1x Sainsbury's Sheet Puff Pastry x1 320g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
Black Pepper to taste 1x Santa Maria Extra Fine Selection of Spices Tellicherry Black Pepper -
300g Buttered Peas 1x Sainsbury's Garden Peas 910g -
700g Cheesy Mash, or Colcannon 2x Sainsbury's Mashed Potato 400g -
150ml White Wine 1x Sainsbury's House Pinot Grigio White Wine (Small bottle) 18.7cl -
570g Jarred Butter Beans, drained 1x Bold Bean Co Queen Butter Beans 570g -
1tsp Olive Oil, optional 1x Sainsbury's Olive Oil 500ml -
100g Pancetta 1x Sainsbury's Italian Cubetti Di Pancetta 200g -
20g Butter 1x Sainsbury's British Butter, Salted 250g -
300g Chestnut. Mushrooms, or button roughly sliced 1x Sainsbury's Chestnut Closed Cup Vitamin D Mushrooms 300g -
2 Leeks, roughly chopped 1x Sainsbury's Leeks 500g -
3 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
2 sprigs Thyme, leaves stripped 1x Sainsbury's Bunched Thyme 20g -
1tsp Wholegrain Mustard, or Dijon mustard 1x Sainsbury's Wholegrain Mustard 180g -
1tbsp Plain Flour 1x Sainsbury's Plain Flour 500g