Ingredients
Scale
- 1 tablespoon olive oil
- 2 leeks, sliced
- 200 grams mushrooms, chopped
- 2 garlic cloves, minced
- 1 teaspoon thyme
- 1 tablespoon flour
- 200 ml vegetable broth
- 150 ml cream
- 1 sheet puff pastry
- 1 egg, beaten (for glazing)
Instructions
- Preheat the oven to 200°C (400°F).
- Heat the olive oil in a pan and sauté the leeks until soft.
- Add the mushrooms and garlic, cooking until mushrooms are tender.
- Stir in the thyme and flour, cooking for a minute.
- Slowly add the vegetable broth and cream, stirring until the mixture thickens.
- Pour the filling into a pie dish.
- Cover with puff pastry, sealing the edges and cutting slits for steam.
- Brush the top with beaten egg.
- Bake for 25-30 minutes or until golden brown.
Notes
- Serve with a fresh salad for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3 grams
- Sodium: 400 milligrams
- Fat: 24 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 40 milligrams