Homemade Creamy Vegetable Pie
with mushrooms, leek & cheese with a crisp salad
There is an improved ingredient in your box! Our puff pastry recipe has been reduced in both salt and saturated fat, without compromising the flavour or texture. Enjoy!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
¼ roll(s)
Puff pastry
(Contains Wheat May be present Milk)
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 Milk)
25 g
Grated Gouda
(Contains Milk)
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 puff pastry, then put it back in 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 half of the butter in a deep frying pan over medium-high heat. Fry the garlic and onion for 4 - 5 minutes, then add the carrot, leek, mushrooms and thyme. Cover with the lid and continue cooking for 4 - 5 more minutes.
Remove the lid, then add the flour and the rest of the 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 puff pastry. Score the puff 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.
Did you know... with at least four different vegetables, this recipe contributes towards a varied diet. This the best way to make sure you get all the vitamins and minerals you need to stay healthy.