mushroom and leek pie



2 tbsp olive oil
300 g chestnut mushrooms, wiped and finely chopped
200 g leeks, trimmed and thinly sliced
2 cloves garlic
1 tsp dried tarragon
3 tbsp crème fraîche
450 g puff pastry
1 beaten egg to glaze

Heat the oil in the frying pan, then add the mushrooms and leeks. Fry the mixture until softened.
Add garlic and tarragon and mix well. Cook for further 2 minutes then remove from the heat and mix in the crème fraîche and season. Roll the pastry on a lightly floured surface and stamp out 12×9 cm discs.
Dampen the edges of 6 pastry discs with a little beaten egg then spoon equal amounts of the filling onto each one.
Press the pastry disc over the top of each filled disc and press the edges down well to seal.
Brush the pies with beaten egg and bake for 30 minutes until piping hot and the pastry is well risen and a lovely golden colour.