MUSHROOM, LEEK AND ALMOND PIE

MUSHROOM,  LEEK  AND  ALMOND  PIE:

INGREDIENTS:                (serves 6 )

750  g leeks, washed, green parts removed, and white
                          parts thinly sliced and washed
50  g butter
300  g mixed mushrooms, sliced portabellini, brown and
                                  button mushrooms
2  garlic cloves, crushed
30  ml  fresh parsley, chopped
10  ml   fresh thyme, chopped
Salt and fresh pepper (ground black pepper) to taste
1  packet (400g) shortcrust pastry
1/4  cup  sour cream
150  ml almonds, blanced, and roughly chopped
3  eggs, whisked

METHOD:

• To prepare filling, melt butter in a saucepan and saute leeks for 10 minutes.  Add the mushrooms, garlic, parsley and thyme, and stir -fry.Transfer to a large mixing bowl and set aside.
•  For the tartlets, roll out 2/3 of the pastry on a floured surface.
• Line the bottom and sides of a greased cake tin with the dough. Add sour cream and almonds to the cold mushroom mixture.
• Reserve 15 ml whisked eggs and add the rest to mushroom mixture. Spoon filling into pastry crust. Roll out remaining pastry and cut out a circle out a circle to cover the top of the tart.
• Brush crust top with egg, and seal filling with pastry lid, brushing it with egg. Prick with a fork and bake in an oven at 180C for 1 hour. Cover with foil. Let it rest for 20 minutes. Slice and serve.