Goat's Cheese & Chestnut Mushroom Pie

Name: Goat's Cheese & Chestnut Mushroom Pie with celeriac, rosemary & BBQ rub
Total time: 50 min
Yield: 2
Cuisine: French
Ingredients: ⅔ roll(s) Puff pastry; 2 piece Garlic; 1 piece Onion; 300 g Celeriac cubes; 125 g Chestnut mushrooms; 1 sachet(s) BBQ spice rub; 20 milliliters Soy sauce; 1 sprig Fresh rosemary; 2 piece Bay leaf; 50 g Fresh goat's cheese; 2 tablespoon Flour; 200 milliliters Low sodium vegetable stock; 3 tablespoon [Plant-based] butter; to taste Salt and pepper

with celeriac, rosemary & BBQ rub

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Goat's cheese is easier to digest than cheese made with cow milk due to the goat milk's lower levels of lactose. Goat's milk also contains twice as many valuable minerals compared to cow's milk.

Tags:

Veggie

•Extra Veggies

Allergens:

Tarwe

•Selderij

•Soja

•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

⅓ roll(s)

Puff pastry

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

1 piece

Garlic

½ piece

Onion

150 g

Celeriac cubes

(Contains: Selderij)

65 g

Chestnut mushrooms

½ sachet(s)

BBQ spice rub

10 milliliters

Soy sauce

(Contains: Tarwe, Soja)

½ sprig

Fresh rosemary

1 piece

Bay leaf

25 g

Fresh goat's cheese

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 tablespoon

Flour

100 milliliters

Low sodium vegetable stock

1.5 tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3275 kJ

Calories783 kcal

Fat49.1 g

Saturated Fat29.7 g

Carbohydrate61.6 g

Sugar6.2 g

Dietary Fiber15.4 g

Protein18.7 g

Salt3.1 g

Potassium75.9 mg

Calcium16.5 mg

Iron0.2 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

•Soup pan with lid

•Oven Dish

Cooking Steps

Preheat the oven to 220°C and prepare the stock. Quarter the mushrooms and chop the onion. Crush or mince the garlic.

Melt a third of the butter in a soup pot over medium-high heat. Fry the onion and garlic for 1 - 2 minutes.

Stir in the mushrooms, celeriac and BBQ rub*, then cover with the lid and allow to stew for 4 - 5 minutes. Stir in the flour and the rest of the butter and fry for 1 - 2 more minutes.

*Take care, this ingredient is spicy! Use as preferred.

Add the stock, bay leaf, rosemary and soy sauce, mix well to combine and then season to taste with salt and pepper. Cover with the lid and allow to reduce for 4 - 5 minutes.

Remove the bay leaf and rosemary, then transfer the vegetables to an oven dish. Crumble over the goat's cheese and then top with the puff pastry. Use the tip of a knife to score the top of the puff pastry in a criss-cross pattern. Bake the pie for 15 - 20 minutes or until the pastry is golden-brown and done.

Serve the pie on deep plates.

Did you know... mushrooms are high in phosphorus, which works with calcium to strengthen bones and teeth. Phosphorus is mainly found in meat, fish and dairy, but along with mushrooms there are also other plant-based sources such as pulses and wholegrains.