Leek and mushroom pie
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|2 tbsp||olive oil|
|500 g||mixed mushrooms|
|2 tbsp||white flour|
|4 ½ dl||vegetable bouillon|
|2 tbsp||coconut milk|
|1||puff pastry dough, rolled into a rectangle|
|2 tbsp||almond drink|
|1 pinch||sea salt|
- 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.
- Place the filling in a fine sieve over a pan, drain. Cover and set aside the drained liquid. Spread the filling in the dish.
- Pie lid
- 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.
- To bake
- 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.
- 4 persons