Leek and mushroom pie
fooby.ch
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Ingredients
2 tbsp | olive oil |
800 g | leek |
4 | dried tomatoes |
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 |
Preparation Steps
- Filling
- 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.
- Gravy
- 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.
Serves
- 4 persons
Time
- Preparation:
- Total: