ad 🥧 RECIPE 🥧 When the leaves start to fall, it is time to make some pies! My chestnut leek and mushroom bechamel vegetarian pie is inspired by the Peace and Pastry slogan from the new @cathKidston and @britishbakeoff collection. The two rabbits on top symbolise friendships I have created in the tent, and all the ones I have made along the way. I grew up in a home where we hosted friends and family every weekend, setting up big tables and making huge dishes! This large pie is perfect for a Sunday roast on an Autumn day, and I hope you love it too. (Makes 6 servings) 2 tablespoons olive oil 1 large onion 3 cloves of garlic 2 teaspoons herbes de Provence 400g mixed mushrooms 3 or 4 leeks 200g cooked chestnuts For the pastry; 400g plain flour 200g cold salted butter 110 ml cold water 2 eggs For the bechamel; 500ml whole milk 50g plain flour 50g butter 1 teaspoon nutmeg Salt and pepper Method Make the pastry in the bowl of a food processor (or you can do it by hand), add all the ingredients and mix for about 30s until it creates a uniform ball of dough. Place in the fridge until you have prepared the filling. In a large pan, fry the olive oil with the onion and herbes de Provence for 5 minutes on a medium heat. Then add the garlic and fry for another 2 minutes. Add the leeks and heat for a further 10 minutes. Finally add the mushrooms and chestnuts and cook for another 5 minutes. In the meantime, make the bechamel sauce. In a medium pan, melt the butter with the flour and the nutmeg. Once a paste has been created, add the milk. Leave to cook for 3 - 5 minutes, constantly mixing until it thickens and coats a spoon. Season to taste. [continued in comments] #pastry #gbbo #chestnut #pie #deliciousfood #deliciouspie #vegetarian #vegetarianrecipes #pierecipe #food52 #thefeedfeed