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Leek and Mushroom Pie

Source: https://www.petitsplatsentreamis.com/tourte-aux-poireaux-et-champignons/

Pie Public
Course: Main course
Preparation time: 45 minutes
Cooking time: 45 minutes
Energy: 416 kcal / serving

Instructions

  • 1.   Place a puff pastry in a pie dish and sprinkle the bottom with couscous. Place the pastry in the refrigerator while preparing the rest.
  • 2.   Sauté the leeks in butter with some of the parsley.
  • 3.   Cook the sliced mushrooms separately.
  • 4.   Add 1 tablespoon of heavy cream to the leeks.
  • 5.   Cook the bacon and absorb the excess fat with paper towels; add it to the leeks.
  • 6.   Mix the mushrooms with the remaining parsley and 1 tablespoon of heavy cream.
  • 7.   Assemble the pie; first add the leeks, then the mushrooms.
  • 8.   Mix 4 eggs, milk, and the remaining heavy cream and pour it into the pie.
  • 9.   Seal the pie with the second pastry. Brush the pie with beaten egg.
  • 10.   Make a hole in the center of the pie and bake at 180°C (350°F) for 40 minutes.

Ingredients for servings

  • 2 pure butter puff pastry
  • 3 leeks
  • 300 g of porcini mushroom
  • 150 g of bacon cube
  • 5 tablespoon of sour cream
  • 20 g of butter
  • 5 eggs
  • 1 tablespoon of fine couscous semolina
  • 25 cl of milk
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    416 kcal
    21 %
  • Fat
    25,25 g
    36 %
  • of which saturated
    14,81 g
    74 %
  • Carbohydrates
    31,54 g
    12 %
  • of which sugar
    6,48 g
    7 %
  • Protein
    13,64 g
    27 %
  • Fibers
    3,66 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.