Goat's Cheese & Chestnut Mushroom Pie
with celeriac, rosemary & BBQ rub
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.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
⅓ roll(s)
Puff pastry
(Contains Wheat May be present Milk)
1 piece
Garlic
½ piece
Onion
150 g
Celeriac cubes
(Contains Celery)
65 g
Chestnut mushrooms
½ sachet(s)
BBQ spice rub
10 milliliters
Soy sauce
(Contains Soy, Wheat)
½ sprig
Fresh rosemary
1 piece
Bay leaf
25 g
Fresh goat's cheese
(Contains Milk)
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
Utensils
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.