Friday, 10 August 2012

Potato, Leek & Mushroom Pie

I adapted this recipe from Allyson Kramer's Potato & Leek Pie recipe from her cookbook "Great Gluten-Free Vegan Eats".



Potato, Leek & Mushroom Pie
Ingredients

2 sheets of GF vegan pastry (I used puff)
2 large potatoes, washed and sliced thinly
500g button mushrooms, sliced
1 leek, washed and thinly sliced (white part only)
8 Tbls vegan margarine
4 cloves garlic, crushed
2 Tbls fresh rosemary
salt & pepper to taste


Method

Preheat oven to 200C.
In a pie tray with high sides, spray with oil and place some baking paper over the tray and push down.
This makes it easy to lift the pie out afterwards.
Place the first sheet of pastry in the bottom of the tray and push down and around the sides.
Place potato slices in the bottom of the pie and evenly spread them out.
Sprinkle some rosemary over the top.
Repeat with the leek and mushrooms.



Once finished heat the magarine in the microave for 30 seconds or until melted.
Whisk in the garlic and any remaining rosemary.
Pour mixture over the vegetables and season with salt and pepper.
Place the second pastry sheet over the top pressing down at the sides and fold up the edges.
Use a knife to create a few holes in the top for steam.
Cover with foil and bake for 40 minutes.
Remove foil and back for a further 40-60 minutes or until pastry is browned and crisp.
Allow pie to cool slightly before removing from tray and slicing.


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