Creamy Leek & Mushroom Open Pies with Crispy Puff Pastry

Creamy Leek & Mushroom Open Pies with Crispy Puff Pastry

Ready in 30 minutes • Serves 2
This dish most recently appeared in Bargain Box (5 Nights For 2) on Sunday, May 16, 2021.
Order Now
Order Now

Ingredients

Pastry

  • 1 pack vegan flaky puff pastry
  • 1/2 pack sesame seeds
  • 1 Tbsp milk

Filling

  • 3 Tbsp lite sour cream
  • 1/3 cup water
  • 1 pack Pie Herbs
  • 1/4 tsp salt
  • 1 drizzle of oil
  • 1 pack mushrooms, thinly sliced
  • 1/2 leek, thinly sliced

Veggies

  • 250g frozen peas
  • 1/2 broccoli, cut into small florets

Steps

  1. Preheat oven to 220°C (or fan bake 200°C). Bring a medium pot of salted water to the boil.
  2. Prep leek and mushrooms. Prep broccoli and set aside.
  3. Cut pastry into 4 pieces and place on a lined oven tray. Brush with milk and sprinkle with sesame seeds. Bake for 7-10 minutes, until pastry is puffed and golden. Keep an eye on the pastry to avoid burning.
  4. Heat oil in a medium fry-pan on medium-high heat. Cook leek, mushrooms and salt for about 6 minutes, until starting to brown. Add pie herbs and cook for about 1 minute, until fragrant. Add water measure and cook a further 2-3 minutes, until veggies are soft and water is nearly evaporated. Remove from heat and stir through sour cream. Season to taste with salt and pepper.
  5. Cook broccoli and peas in pot of boiling water for 2-3 minutes, until tender. Drain and return to pot.
  6. Creamy leeks and mushrooms topped with a pastry lid and veggies on the side.

Nutritional Information

Energy 2421 kj
579 kcal
Protein 21.3g
Carbohydrate 53.2g
Fat 28.2g