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Jamie says: "This is a brilliant twist on a familiar favourite. I’ve topped a quick and easy mushroom stroganoff with layers of filo and baked it until golden and crispy. It’s all cooked in one pan, so there’s hardly any washing up, and a side of curly kale finishes things off beautifully." See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Place a 26cm ovenproof frying pan over a medium heat with a splash of olive oil. Slice or tear in the mushrooms and cook for 5 mins. Meanwhile, trim, wash and finely chop the leeks, and peel and finely chop the garlic, then add to the pan. Cover and cook for a further 15 mins, or until softened.
Finely chop and add the cornichons, then stir in the crème fraîche, adding a little water to loosen the filling, if needed. Pick, finely chop and stir in the parsley leaves, then season to taste.
One at a time, brush the sheets of filo with a little oil, then scrunch up slightly and place on top of the pie, fully covering the filling. Bake for 20 to 25 mins, or until golden and crisp.
Cook the kale in a pan of boiling salted water for 5 mins, or until just tender, then drain well and serve alongside the pie.
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