I believe that everyone at the table, whether they eat meat or not, deserve a meal that is truly worthy of digging out the elastic-waist pants. This pie is rich and savoury thanks to the brie cheese, and the herb crust takes it over the top. Even the most devoted of carnivores might find themselves jealously peering at the vegetarians’ plates.

Hands-on time: 30-40 minutes

Total time: 1 hour 45 minutes

Ingredients:

Filling:

• 2 tbsp olive oil, divided into 1 tbsp parts
• 2 tbsp butter, divided into 1 tbsp parts
• 2 pounds mushrooms, washed and roughly chopped (I used brown mushrooms but you could also use mixed, white or portabella mushrooms if you prefer)
• 1 large leek, chopped (mostly the white parts)
• 1 tsp salt, divided in half
• 1 tbsp AP flour
• 1/4 cup sherry or red wine
• 1/2 cup whole milk
• 1/2 cup chopped walnuts
• 2 tsp fresh thyme leaves, chopped
• 2 tsp fresh sage leaves, chopped
• 1/8 tsp fresh cracked black pepper
• 1 cup cubed brie cheese (this will be easiest if it is really cold or frozen), divided in half

Herb pie crust:

• 2 cups flour
• 1 cup very cold unsalted butter, cubed
• 1 tsp salt
• 5+ tbsp very cold water
• 1 tbsp each fresh thyme leaves and fresh sage leaves, chopped (or use herb butter)
• 1 tbsp whole milk or 1 egg white (to brush the pastry while baking)

Directions:

Pie filling:

1. Heat 1 tbsp butter and 1 tbsp olive oil in a very large pan over medium heat
2. Add leeks and sprinkle with half the salt (1/2 tsp)
3. Sautee until softened
4. Remove leeks and set aside
5. Add remaining butter (1 tbsp) and olive oil (1 tbsp) to the pan
6. Add mushrooms and sprinkle with remaining salt (1/2 tsp)
7. Sautee mushrooms until the liquid has steamed off and the mushrooms are just beginning to sear
8. Sprinkle with flour (1 tbsp)
9. Pour sherry into pan and scrape any burnt bits that it loosens
10. Return leeks to pan
11. Add walnuts (1/2 cup), thyme (2 tsp), sage (2 tsp), pepper (1/8 tsp) and 1/2 of the brie (1/2 cup)
12. Add milk (1/2 cup) and simmer for a couple of minutes until the brie has melted
13. Set aside to cool while you make the crust

Herb pie crust:

1. Stir together flour (2 cups), salt (1 tsp), thyme (1 tbsp) and sage (1 tbsp) in the bowl of stand mixer
2. Add butter (1 cup)
3. On low speed using the wire whisk attachment, stir until the butter is broken up
4. Switch to the dough hook
5. While mixing on low speed, add water 1 tbsp at a time just until the dough comes together – the less water you can add for this, the better
6. As soon as the dough starts to come together, stop mixing
7. Working the dough as little as possible, form dough into a ball and wrap tightly, place in the fridge for at least 30 minutes

Assembly:

1. Preheat oven to 350 degrees f
2. Divide dough into approximately 2/3 and 1/3
3. Roll the larger ball of dough out for the bottom and place in pie dish
4. Add filling to pie dish
5. Top with remaining brie (1/2 cup)
6. Roll the smaller ball of dough for the top crust and place on top
7. Seal edges and cut a small hole in the centre of the pie to vent
8. Brush lightly with milk or egg white
9. Back for 35-40 minutes
10. Let cool for 5 minutes before serving

Notes:

• I’ve given the dough directions for a stand-mixer, but this can also be done by hand. Just use a fork to mix in the butter and a wooden spoon (or your hands) to add the water.