Rustic leek and mushroom pie (dairy free)

PreviousNext

Main Dish

4 servings

Easy

50 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Always a pleasant, tasty and healthy idea to enjoy eating vegetables.

Ingredients

Crust:

• 180 g spelt flour
• 20 g oat flour
• 30 g olive oil
• 50 ml oat milk
• 1 pinch of salt

Filling:

• 200 g mushrooms, sliced
• 200 g leeks, sliced
• 1 onion, sliced
• 10 dried tomatoes
• 3 Tbsp. Oat cooking cream
• 1 egg
• Thyme

Materials

• Baking sheet, frying pan

You may like

Easter pie - a delicious meat pie with eggs for a traditional meal!

Preparation

• 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.

Questions

Photos of members who cooked this recipe