Rustic leek and mushroom pie (dairy free)
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Always a pleasant, tasty and healthy idea to enjoy eating vegetables.
Ingredients
4
Crust:
Filling:
Materials
- Baking sheet, frying pan
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Preparation
Preparation20 min
Cook time30 min
- For the crust:
Using a spoon or your hands, whisk together flour, salt and olive oil. Stir in milk, little by little, mixing until the dough forms a ball. Cover with a cloth and leave to rest for half an hour. - Filling:
Place dried tomatoes in a bowl, pour boiling water over them and let them soak for about 15 minutes.
In a pan, stir fry mushrooms, leek and onion with a little olive oil, until mushrooms are golden brown and excess water evaporates. Cut the dried tomato into pieces and add to the vegetables with thyme. Let cook for another 5 minutes, stir well. Set aside.
In a bowl, whisk together egg and oat cream. Add the vegetables to the egg/milk mixture. - Heat oven at 180 C
On a baking sheet, roll the crust out to form a circle.
Spread the vegetables over the dough, leaving a 5 cm uncovered edge all around. Fold the dough over the filling.
Lightly brush the edge of the pie with milk and bake for aprox. 30 minutes.
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