Homemade Creamy Vegetable Pie

Name: Homemade Creamy Vegetable Pie with mushrooms, leek & cheese with a crisp salad
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: ½ roll(s) Puff pastry; 1 piece Leek; 250 g Mushrooms; 1 piece Carrot; 1 piece Onion; 1 piece Garlic; ⅔ sachet(s) Dried thyme; 1 piece Bay leaf; 100 g Cooking cream; 50 g Grated Gouda; 60 g Arugula & lamb's lettuce; 1 teaspoon White balsamic vinegar; 2 teaspoon Extra virgin olive oil; 1 tablespoon Flour; 150 milliliters Low sodium vegetable stock; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

with mushrooms, leek & cheese with a crisp salad

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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!

Tags:

Calorie Smart

•Veggie

•Extra Veggies

•Family

•-30% carbs

•One-Pot Dish

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total50 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

¼ roll(s)

Puff pastry

(Contains: Tarwe May be present: Melk (inclusief lactose))

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

Energy (kJ)2924 kJ

Calories699 kcal

Fat45.9 g

Saturated Fat25.1 g

Carbohydrate49.3 g

Sugar14.6 g

Dietary Fiber11.8 g

Protein19 g

Salt1.3 g

Trans Fat0.1 g

Potassium843.8 mg

Calcium73 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole with Lid

•Oven Dish

•Salad Bowl

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.