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The pastry in this pie goes light and flaky and is complemented well by the breadcrumbs and parsley. The stock water drained from the leek and mushroom mixture is very tasty, it could be used in a gravy or soup.

Leek and Mushroom Pie

2 leeks
1.5 lb (675g) mushrooms
4 oz (115g) margarine
4 oz (115g) fine fresh breadcrumbs
1 lb 2 oz (500g) puff pastry
4 tbsps finely chopped parsley

1. Preheat oven to 200°C/400°F/Gas Mark 6. Fry leek in 30g/1 oz of the margarine until soft not brown. Add mushrooms and cook for a few minutes; allow to cool. In another pan heat 55g/2 oz margarine and fry the crumbs until crisp.

2. Roll 2/3 of puff pastry to fit a medium to large pie dish. It should go up the sides as well. Drain the leek and mushroom mixture and then put it into the dish, then sprinkle ¾ of the crumbs and the parsley.

3. Roll the remaining pastry to fit the top. Moisten with water around the edges so it sticks to the bottom pastry. Put some holes with a fork. Melt remaining margarine in a small pan, then brush over the top, and sprinkle with the remaining crumbs. Bake 40 minutes or until golden and crisp.