Author Topic: Cranky Pot Pies (Mushroom and Leek Pot Pies)  (Read 13990 times)

Offline Lucyluu

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Cranky Pot Pies (Mushroom and Leek Pot Pies)
« on: June 30, 2012, 07:30:43 am »
Mushroom and Leek pot pies (Cranky Pies)
serves 6 generously
This is a recipe from a book called “Entertaining with Cranks”.
Cranks is/was a small chain of vegetarian shops/restaurants in the U.K. and one restaurant in Copenhagen. All but one has closed now, (according to Wikipedia).

Ingredients
100 grams of low fat tasty cheese,cubed
30 grams of parsley
30 grams of EVOO
4 Leeks, sliced
2 cloves of garlic, crushed
450 grams of sliced mushrooms,(we use a mixture of baby king oyster, fresh shitake and field mushrooms). The original recipe says open cap mushrooms.
½ tablespoon stock paste
2 eggs
20 grams of wholemeal plain flour
 frozen ready roll puffed pastry

6 large/ish ramekins
 
Preheat oven to 200˚.

Method
Place tasty cheese and parsley into TM and chop/grate on speed 6 for 4 seconds. Don't over do this as you will end up with green sauce. Set aside and clean and dry TM.
Add garlic to bowl and chop on speed 6 for 5 seconds, add EVOO and sliced leeks. Saute on Varoma for 8 minutes reverse speed 1.5. Drain through a sieve, set leeks aside and return liquid to TM.
Put mushrooms into TM and cook on varoma for 8 minutes speed 1.5 reverse. Drain mushrooms and set aside with the leeks,
weigh liquid back into TM and add enough water to bring volume up to 200 grams. Add stockpaste, flour and eggs, blend together on speed 5 for 5 seconds. Then set temp to 100˚for 5 minutes on speed 3. Add cheese and parsley and stir on speed 2 for 1 minute. Add sauce to mushrooms and leeks.
Grease the ramekins (make sure you grease the rims as well), then fill with the mushroom and leek mixture. Cut circles of pastry to fit on top, cut a small hole in the middle, about fingernail size, of each to allow the steam to escape then place on top of ramekins. Bake for 30 to 40 minutes until the pastry is nice and golden.
Serve with a side salad or with some vegetables.

The original recipe was one large pie with a pastry base and top but I opted for individual pot pies with a pastry top only.
These are really yummy and worth the fiddling about, I hope you enjoy them.
They could be made gluten free by using gluten free cornflour to thicken the sauce and mashed potatoes on top instead of pastry.

Please Note Ihave adjusted the cooking time and speed as I thought they were chopped too small.
« Last Edit: July 12, 2012, 06:08:53 am by Lucyluu »
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Offline Halex

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Re: Cranky Pot Pies (Mushroom and Leek Pot Pies)
« Reply #1 on: June 30, 2012, 07:49:56 am »
Lucyluu, thank you, these sound really good.

I remember the name Cranks, there must have been on somewhere I used to go regularly.

Halex
Mum to Crown Prince......

Offline cookie1

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Re: Cranky Pot Pies (Mushroom and Leek Pot Pies)
« Reply #2 on: June 30, 2012, 08:41:05 am »
Delicious on a cool night I would imagine.
May all dairy items in your fridge be of questionable vintage.

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mcmich

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Re: Cranky Pot Pies (Mushroom and Leek Pot Pies)
« Reply #3 on: June 30, 2012, 11:01:51 am »
Love a good vegetarian pie. Will give this a go soon.

Offline JuicyFruit

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Re: Cranky Pot Pies (Mushroom and Leek Pot Pies)
« Reply #4 on: July 02, 2012, 12:14:01 am »
Thanks for sharing Lucyluu .. This looks like something my family & friends would enjoy!
~ Clare

Offline Denzelmum

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Re: Cranky Pot Pies (Mushroom and Leek Pot Pies)
« Reply #5 on: July 24, 2012, 12:26:31 am »
I used onion instead of leek. Yum!!  DD has second serving and DH give a thumb up.  Next time will try with leek.
Vegetarian family in Sydney

When you take time to prepare healthy food for family and friends, you are offering them a special gift.  Not only will they feel nourished by the nutrients in the food but also by your generosity in creating delicious treats for their enjoyment.

Offline Kazmic

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Re: Cranky Pot Pies (Mushroom and Leek Pot Pies)
« Reply #6 on: January 22, 2013, 11:21:16 am »
I just made these :)
I used buckwheat flour instead of wholemeal
I found the leek needed about 3 minutes more cooking time
I also added the leek and mushroom to the sauce in the thermie and stirred it for a minute to mix while greasing ramikins
tasted yum but I would probably add a bit of pepper and maybe chilly next time for a bit more of a flavour kick

Offline Mama Fergie

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Re: Cranky Pot Pies (Mushroom and Leek Pot Pies)
« Reply #7 on: January 22, 2013, 01:59:47 pm »
I made these sometime before Christmas as had vegetarian friend staying with us.
We didn't like them  we thought they were very much lacking in flavour.
They really needed something to give a bit of zing.
I added back pepper but still found them bland.
Chilli would be good but still wouldn't add flavour.
Maybe some sundried, tomatoes ,fresh parmesan and porcini mushrooms?.

Offline Denzelmum

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Re: Cranky Pot Pies (Mushroom and Leek Pot Pies)
« Reply #8 on: March 20, 2013, 11:47:10 am »
DS in super fussy stage, lucky to have plain rice or plain pasta in the past week. Made this pie for dinner - subs onion for leeks and a winner.  The whole family enjoy this no leftover. They all go for second! A winner in our house. Yippy!
Vegetarian family in Sydney

When you take time to prepare healthy food for family and friends, you are offering them a special gift.  Not only will they feel nourished by the nutrients in the food but also by your generosity in creating delicious treats for their enjoyment.

Offline Lucyluu

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Re: Cranky Pot Pies (Mushroom and Leek Pot Pies)
« Reply #9 on: March 21, 2013, 04:22:42 am »
Glad you liked them, they are a winter fovourite in our home too.
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