Leeky Bean & Mushroom Shortcrust Pastry Pie Ft. скачать в хорошем качестве

Leeky Bean & Mushroom Shortcrust Pastry Pie Ft.

  / mr_organic   Rustic, homemade, and straight-up comforting. Try this delicious one-pan wonder, Leeky Bean & Mushroom Shortcrust Pastry Pie featuring our Cannellini Beans.🫘 It packs in 7 plant points,a great way to use up whatever’s left in the fridge while adding plenty of gut-loving goodness along the way! Top tip: Make it more weeknight-friendly by using ready-made shortcrust pastry, or go all in and make your own with a @magimixvideos processor 👌 Ready in: 1 hour 30 mins Plant Points: 7 Ingredients: 17 Serves: 2-4 INGREDIENTS 2 tbsp Mr Organic Italian Organic Extra Virgin Olive Oil 1 jar Mr Organic Cannellini Beans 1 white onion, chopped 1 leek, trimmed, washed & sliced into rings 250g chestnut mushrooms, sliced 3 cloves garlic, minced 1 tsp dijon mustard 1 tbsp plain flour 3 cups Plant Based milk 1 bay leaf 3 sprigs fresh thyme Sea salt & black pepper Large handful spinach 1/2 cup frozen peas Small handful fresh parsley, chopped FOR THE SHORTCRUST PASTRY 250g plain flour 125g cold Plant Based butter, cut into cubes Pinch sea salt 80g water Plant Based milk, for brushing over the pastry METHOD 1. Heat olive oil in a skillet over medium heat. Add the onion and cook until softened. Add the leek and mushrooms and cook until lightly caramelised. 2. Stir in the garlic and Dijon mustard. Sprinkle over the flour and mix well. Gradually add the plant-based milk, then the cannellini beans with their liquid. Add the bay leaf, thyme, salt, and pepper. Stir and simmer gently on low heat. 3. Meanwhile, make the pastry. Add the flour, butter, salt, and water to a food processor with a dough blade and blend until a dough forms. 4. Shape the dough into a ball, wrap tightly, and chill for 1 hour. 5. Preheat the oven to 180°C. Roll out the chilled dough on a floured surface into a circle large enough to cover the skillet (about 1–2 cm thick). 6. Stir the spinach, peas, and parsley into the pie filling. 7. Lay the pastry over the skillet, trim the edges, crimp with a fork, and cut a few steam holes. Brush with plant-based milk. 8. Bake for 35–40 minutes, until golden and flaky. 9. Cool briefly, then serve hot with steamed greens. Enjoy! #cookwithme #cooking #kitchen #kitchengadgets #beans #veganfood #plantbased #protein #fibre #easyrecipe #beans #seasonal #veggies