Cooking Instructions
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Step 1
In a pot, add
Wild Rice (160 g)
,
Water (480 mL)
, and
Salt (3 g)
over a low boil loosely covered with a lid for 45-60 minutes.
Step 2
Drain excess liquid, let sit 5 minutes and reserve for the filling.
Step 3
Use a pastry brush to remove loose dirt from the
Chanterelle Mushrooms (455 g)
. Use a damp paper towel if there is any stubborn dirt. Once the mushrooms are clean, tear the mushrooms into smaller pieces.
Step 4
Heat a large skillet over high heat. Once the skillet is smoking hot add half the prepared mushrooms to the skillet. The mushrooms will initially release moisture before they start to brown, this usually takes a few minutes.
Step 5
Once the moisture has cooked off, add 1 Tbsp
Extra-Virgin Olive Oil (30 mL)
to the pan along with 1/2 of the
Garlic (2 cloves)
stirring to combine. Season with a pinch of
Kosher Salt (to taste)
. Cook the mushrooms until they are golden with slightly crisp edges. Reserve cooked mushrooms in a dish while you repeat the above process with the remaining mushrooms.
Step 6
Preheat oven to 375 degrees F (190 degrees C).
Step 7
Slice the
Leek (1)
lengthwise in half, remove a couple of layers of the outer leaves so that you are left with the tender center leaves. Cut off the root ends and the dark green tops. Thinly slice the leek into 1/4-inch slices.
Step 8
Place the sliced leeks in a bowl, fill with cold water, and swish the leeks around to remove any dirt from between the leaves. Pour the leeks into a strainer and drain well.
Step 9
Melt the
Salted Butter (55 g)
in a large skillet over medium-low heat.
Step 10
Add the sliced leeks and
Honeynut Squash (1)
, cover skillet and cook until leeks and squash are softened, about 10 minutes.
Step 11
Add the
All-Purpose Flour (40 g)
and cook 1-2 minutes, until golden.
Step 12
Add the
Fresh Thyme Leaves (2 g)
,
Sage Leaves (1 g)
, and
Fresh Rosemary (1 g)
and gradually whisk in the
Vegetable Broth (960 mL)
and
Milk (240 mL)
. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until mixture thickens slightly, about 7 minutes.
Step 13
Stir in the
Kale (25 g)
and cook until just tender, about 5 minutes.
Step 14
Remove from the heat and add the cooked mushrooms, wild rice, and season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 15
Transfer mixture to four small pie dishes or 8 small ramekins. If using a cast-iron skillet, you can bake the pie directly in the skillet.
Step 16
Gently roll out the
Puff Pastry (1 pckg)
on a lightly floured surface and cut into smaller pieces to fit your pie dishes or ramekins. If using a large cast-iron skillet roll pastry to just the size of your baking dish.
Step 17
Place pastry over the filled baking dishes. Brush with
Olive Oil (15 mL)
, and cut 2 or 3 slits into the pastry with a sharp knife to allow pies to vent while baking.
Step 18
Place the pies on a baking sheet. Transfer to the middle rack of the oven and bake until the crust is golden brown, 30-40 minutes. Garnish with fresh thyme and serve.
