Homemade Creamy Vegetable Pie
with mushrooms, leek & cheese with a crisp salad4.5(1K)
Calories
:
699 kcalProtein
:
19g proteinDifficulty
:
MediumCalorie Smart
Veggie
Extra Veggies
Family
-30% carbs
One-Pot Dish
Allergens:
- Tarwe
- Melk (inclusief lactose)
- Melk (inclusief lactose)
- May contain traces of allergens
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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
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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Serve the pie with the salad alongside.
