Leek and Mushroom Puff Pastry Pie
- 1 Knorr Zero Salt Vegetable Stock Cubes with 300 ml of water
- 1 ready rolled light puff pastry
- 1 kg mushrooms thickly sliced
- 4 large leeks thickly sliced
- 150 ml milk
- 100 g mature cheddar grated
- 60 g plain flour
- 60 g butter
- 50 g Parmesan grated
- 1 egg beaten
- 2 tbsp thyme
- 2 tbsp sunflower oil
Preheat the oven to 210 Fan.
Melt the butter in a large saucepan, add the leeks and fry for 8 minutes until soft. Add the flour and stir. Then, add the Knorr Zero Salt Veggie Stock Cube and milk. Stir until you have a thick white sauce then add the cheeses.
In a frying pan, heat the oil and add half of the mushrooms. Fry until brown and all the liquid has evaporated. Repeat with the remaining mushrooms. Once all the mushrooms have cooked, add them to the sauce and stir well.
Roll the pastry sheet to fit the surface of a 8/9" pie dish. Add the filling. Then slice a thin strip of pastry and brush with egg. Also brush the lip of the dish and stick on the pastry strips. Add the pastry sheet on top and crimp the edges to close and make a pretty pattern.
Bake in the oven for 25-30 minutes or until the pastry is golden brown and crispy.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||1273.57 kcal|
|Protein (g)||36.0 g|
|Sugar (g)||25.89 g|
|Fat (g)||71.16 g|
|Fibre (g)||10.4 g|
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