Leek and mushroom pie
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2 tbspolive oil
- 800 gleek
- 4dried tomatoes
- 500 gmixed mushrooms
- 2 tbspwhite flour
- 4 ½ dlvegetable bouillon
- 2 tbspcoconut milk
- 1puff pastry dough, rolled into a rectangle
- 2 tbspalmond drink
- 1 pinchsea salt
Instructions
Step 1
FillingStep 2
Heat the oil in a pan. Add the leek, cover and cook over a low heat for approx. 30 mins., stirring occasionally. Add the tomatoes and mushrooms, cook for approx. 5 mins. Dust the vegetables with flour, pour in the stock and coconut milk, bring to the boil while stirring.Step 3
GravyStep 4
Place the filling in a fine sieve over a pan, drain. Cover and set aside the drained liquid. Spread the filling in the dish.Step 5
Pie lidStep 6
Place the pastry on top of the dish, fold in any protruding edges, press down. Score the pastry several times using a sharp knife. Brush with almond milk, sprinkle with salt.Step 7
To bakeStep 8
Approx. 35 mins. in the centre of an oven preheated to 190°C. Remove, allow to cool slightly. Heat the drained liquid, serve as a gravy with the pie.