Petitchef

Rustic leek and mushroom pie (dairy free)

Main Dish
4 servings
20 min
30 min
Easy
Always a pleasant, tasty and healthy idea to enjoy eating vegetables.

Ingredients

4

Crust:

Filling:

Materials

  • Baking sheet, frying pan

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.

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Photos

Rustic leek and mushroom pie (dairy free), photo 1
Rustic leek and mushroom pie (dairy free), photo 2

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