Golden Choux Pastry Savory Winter Pie with Peppermint Bechamel

What Makes This Special

This recipe reinvents the classic French savory pie with a golden, crisp choux pastry shell—a nod to gougères—housing a creamy mushroom-leek filling. A hint of winter peppermint leaf in the béchamel adds a cool, subtle layer, echoing winter’s freshness without overpowering the hearty, umami-rich core. The choux technique not only yields an airy, tender crust but makes the pie lighter and more dynamic. Multi-day preparation allows for the flavors to meld and for the dough to rest, making baking less rushed and results more delicious.

Ingredients

Choux pastry is the star here—egg-rich, golden, and crisp. The pie filling celebrates winter produce with mushrooms and leeks, while a gentle whisper of peppermint in the béchamel brightens the richness. Gruyère offers a nutty warmth, and a gold-tinged egg wash brings visual appeal.

For the Golden Choux Pastry

• 125 ml water
• 125 ml whole milk
• 100 g unsalted butter (cubed)
• 1 tsp fine sea salt
• 1/2 tsp ground white pepper
• 150 g all-purpose flour
• 4 large eggs (room temperature)

For the Hearty Winter Filling

• 200 g cremini mushrooms (sliced)
• 1 small leek (white and light green parts, finely chopped)
• 2 cloves garlic (minced)
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/4 tsp crushed pink peppercorns
• 20 g fresh baby spinach (roughly chopped)

For the Peppermint Béchamel

• 20 g unsalted butter
• 20 g all-purpose flour
• 200 ml whole milk
• 1/2 tsp finely grated winter peppermint leaf (optional, not extract!)
• 50 g Gruyère cheese (finely grated)

For Assembly

• Egg wash: 1 egg yolk + 1 tbsp milk

Instructions

Step 1: Prepare the Choux Pastry (Day 1 or Morning of Baking)

Choux pastry relies on a cooked flour-butter-milk base, enriched with eggs for rise and tenderness. It forms the pie’s golden shell.

1. In a heavy saucepan, combine 125 ml water, 125 ml milk, 100 g butter, salt, and white pepper. Bring to a simmer over medium heat until butter melts and mixture bubbles.
2. Off the heat, add all flour at once. Stir vigorously with a wooden spoon. Return to low heat and mix, pressing and folding, until dough pulls away from sides and a thin film forms on the pan (about 2 minutes). This dries the dough for proper structure.
3. Scrape dough into a mixing bowl. Cool 10 minutes so eggs don’t scramble.
4. Beat in eggs one at a time, mixing well after each. The dough should be smooth, glossy, and fall from the spoon in a thick ribbon. (Check consistency: It should hold its shape but not be stiff. If needed, add half an egg more.)
5. Press plastic wrap onto surface. Chill at least 2 hours, or overnight for best structure and flavor.

Chilling overnight saves time on baking day and intensifies flavor.

Step 2: Make the Hearty Winter Filling (Day 1 or Day 2)

1. Heat olive oil in a skillet over medium heat. Sauté mushrooms until golden and moisture evaporates (about 5 minutes).
2. Add chopped leeks, cook 3 minutes until soft. Stir in garlic, thyme, and pink peppercorns. Sauté 1 more minute.
3. Remove from heat. Cool, then fold in chopped spinach. Cover and refrigerate until needed.

Step 3: Prepare the Peppermint Béchamel (Day 2)

1. In a small saucepan, melt butter over medium-low heat. Whisk in flour; cook, stirring, 2 minutes (do not brown).
2. Gradually whisk in milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened (about 3–4 minutes).
3. Remove from heat. Stir in grated peppermint leaf (if using), Gruyère, and a pinch of salt. The peppermint adds a background note—refreshing but not overpowering.
4. Combine cooled mushroom filling and béchamel. Taste and adjust seasoning. Chill until firm (30 minutes, or up to overnight).

Step 4: Shape and Fill the Choux Pie (Baking Day)

1. Preheat oven to 200°C (fan 180°C). Line a baking tray with parchment.
2. Remove choux pastry and filling from fridge. If pastry feels very stiff, let warm 10 minutes. Using a large spoon or spatula, mound half the choux into a rough 20 cm circle on the tray. Use a damp offset spatula to smooth, leaving a slightly raised edge.
3. Spoon filling evenly onto the circle, leaving a 2 cm border.
4. Dollop remaining choux pastry over the filling. Use a spatula dipped in water to gently spread and seal the top to the bottom edge, encasing the filling.
5. Brush with egg wash for a glossy, golden finish.

Step 5: Bake and Temper

1. Bake 20 minutes at 200°C, then reduce to 180°C. Bake 20–25 minutes more until deep gold and very crisp.
2. Turn off oven, crack door, and let pie temper (rest and dry) for 10 minutes. This keeps the crust crisp and prevents collapse.
3. Transfer pie to a rack. Cool 10 minutes before slicing—this lets filling set for cleaner cuts.

Pro Tips

• Dry the choux base: Cooking off moisture is key to a crisp, airy crust.
• Room-temperature eggs: Prevents dough from splitting and helps it emulsify.
• Egg wash for color: Ensures a golden, shiny finish—don’t skip this step.

Troubleshooting

Choux dough is runny? You may have added eggs too quickly or not cooked off enough moisture. Next time, let the panade dry a little longer. If too soft, bake as is—pie will still be delicious but may spread more.

Pie collapses after baking? Tempering in the oven with the door ajar helps set the choux structure and keeps it crisp. Always let it rest before slicing.

Variations

• Roasted Root Veg: Swap mushrooms and leeks for roasted carrots, parsnips, and turnips for a heartier winter version.
• Cheese & Herb: Add 30 g more Gruyère and a handful of chives for a gougère-inspired filling.
• Smoky Bacon: Sauté 75 g diced bacon with the vegetables for a smoky, savory twist.

Storage

• Cool leftovers completely. Wrap well and refrigerate up to 2 days. Reheat in a 170°C oven for 10–12 minutes to re-crisp the pastry before serving.

This golden savory pie is an inviting centerpiece for winter gatherings, perfect for prepping ahead and baking fresh on the day. Enjoy the pillowy crust, creamy filling, and a fleeting, aromatic whiff of peppermint!