Leek and Mushroom Pie
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 500 | g | Puff pastry |
| 500 | ml | KNORR Paste Bouillon Clear Vegetable |
| 50 | g | KNORR 1-2-3 ROUX White |
| 100 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 600 | g | Leeks |
| 600 | g | Button mushrooms |
| 300 | g | Onions |
| 50 | g | FLORA Original 6x2kg |
Preparation
Advanced preparation.
Pre heat oven to 180ºC (350ºF) Gas 4. Select the pie dishes.
Method
1. Wash the leeks thoroughly and chop in large pieces, roll out and cut the puff pastry into dish size disks, egg wash the tops.
2. Make up the bouillon as per manufacturers instructions using 25g paste to 1ltr boiling water. Bring to the boil and thicken by whisking in the roux granules, whisk in the cream.
3. Add the flora to a suitable pan, bring to a medium heat, sauté the leeks, mushrooms and onions for 4 -5 minutes till softened. Add the veloute and evenly mix in.
4. Place in the pie dish, cover with the puff pastry on top, eggwash and cook in the pre heated oven until pastry is golden brown.
5. Remove from and oven and serve centre of a large plate.
Service Hint
Serve with steamed seasonal vegetables.
Handy Hint
Leeks can be kept in large pieces and lightly blanched as opposed to sauteeing
Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
