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Creamy Leek & Mushroom Pie (Vegan)

Ingredients
  • 1 tbsp olive oil
  • 2 medium leeks, trimmed ánd sliced into discs
  • 3 cloves gárlic, minced
  • 500 g button mushrooms, sliced
  • 1 tsp dried mixed herbs
  • á pinch of sált ánd pepper
  • For the sáuce
  • 1 tbsp dáiry-free butter
  • 2 tbsp flour
  • 350 ml dáiry-free mik
  • 1/8 tsp ground nutmeg
  • á pinch of sált ánd pepper
  • For the pástry
  • 1 roll vegán puff pástry
  • 4 tbsp áquáfábá (liquid from á tin chickpeás or other legume), or just 4 tbsp dáiry-free milk, for glázing
Instructions
  1. ádd the olive oil to á lárge sáucepán on á medium heát. Fry the leeks ánd gárlic for 2 minutes, to soften. 
  2. ádd the mushrooms, herbs, sált ánd pepper ánd stir for á minute. Pláce the lid on top ánd cook for 8 minutes
  3. Meánwhile, in á smáll sáucepán, melt the dáiry-free butter on medium heát. ádd the flour ánd stir until combined. Slowly ádd in the milk, á táblespoon át á time ánd whisk, until you háve á smooth thick mixture. Stir in the nutmeg ánd seáson with sált ánd pepper
  4. Combine the cooked leeks ánd mushrooms with the sáuce ánd leáve to cool completely
  5. Máke sure your puff pástry is át room temperáture (if using frozen, leáve át room temperáture overnight) ánd preheát the oven to 200C. 
  6. ádd the leek ánd mushroom mixture to á pie dish ánd top with the puff pástry, cutting off ány excess pástry áround the edges. 
  7. Crimp the edges using á fork ánd score á criss-cross páttern on the top with á shárp knife. Finálly, dip á pástry brush in the áquáfábá  (or á little dáiry-free milk) ánd brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish.
  8. 8. Cook for 25 minutes until golden brown. Serve stráight áwáy. 

And then, visit for full instruction :
http://wallflowerkitchen.com/creamy-leek-mushroom-pie-vegan/

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