Homemade Creamy Vegetable Pie
with mushrooms, leek & cheese with a crisp salad
Puff pastry is a light, flaky dough made by layering butter and dough through repeated rolling. When baked, it puffs up into crisp, airy layers - perfect for a whole range of dishes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ roll(s)
Puff pastry
(Contains: Melk (inclusief lactose), May contain traces of allergens, Tarwe)
½ piece
Leek
125 g
Mushrooms
½ piece
Carrot
½ piece
Onion
½ piece
Garlic
⅓ sachet(s)
Dried thyme
1 piece
Bay leaf
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
30 g
Arugula & lamb's lettuce
Not included in your delivery
½ teaspoon
White balsamic vinegar
1 teaspoon
Extra virgin olive oil
½ tablespoon
Flour
75 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Roll out the pastry, then return to the fridge for 10 minutes.
- Preheat the oven to 220°C and prepare the stock.
- Chop the the leek into thin rings and slice the mushrooms.
- Finely dice the carrot and chop the onion. Crush or mince the garlic.
- Melt a small knob of butter in a deep frying pan over medium-high heat.
- Fry the garlic and onion for 4 - 5 minutes.
- Add the carrot, the leek, the mushrooms and the thyme. Cover with the lid and continue cooking for another 4 - 5 minutes.
- Remove the lid, then add the flour and another small knob of butter to the vegetables.
- Fry for 1 - 2 minutes, then pour in the stock and the cream.
- Add the bay leaf and mix well to combine, seasoning to taste with salt and pepper.
- Allow to reduce gently for 4 - 5 minutes over low heat.
- Remove the bay leaf, then transfer the vegetables to an oven dish.
- Scatter over the cheese, then cover with the pastry.
- Score the pastry in in a criss-cross pattern and season with salt and pepper.
- Bake in the oven for 15 - 20 minutes, or until the pastry is golden-brown and done.
- In a salad bowl, combine the white balsamic vinegar with the extra virgin olive oil.
- Season to taste with salt and pepper.
- Add the lettuce and toss well to combine.
- Serve the pie with the salad alongside.
