Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 6 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
- 2 sheet frozen puff pastry, thawed
- 2tablespoons plain flour
- 40grams butter
- 1 2/3 cup milk
- 1/2 cup sour cream
- 3 leeks, white part only, thinly sliced
- 500grams cup mushrooms, sliced
- 200grams swiss brown mushrooms, sliced
- 1/4 cup worcestershire sauce
- 60grams baby spinach, chopped
- 2tablespoons olive oil
- 1 egg, whisked
- 2tablespoons fresh thyme
- 1 pinch sea salt flakes (to taste)
- 2 cloves garlic, crushed
Nutrition per serving
1980kJ / 475Cal
1980 Kilojoules or 475 Calories
23% of daily energy intake*
Protein
9.8grams
Fat
31.2grams
Carbs
38.5grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat half the oil and half the butter in a large, deep frying pan over medium-high heat. Add mushroom and cook for 12 minutes or until golden. Transfer to a bowl.
Step 2 of 4
Heat remaining oil and butter. Add leek, garlic and thyme and cook for 10 minutes or until softened. Return mushroom to pan.
Step 3 of 4
Sprinkle flour over vegetable mixture and stir until combined. Gradually stir in milk, then sour cream, then Worcestershire sauce until combined. Bring to the boil, stirring constantly. Reduce heat to medium and simmer for 5 minutes. Stir in spinach, season and remove from heat.
Step 4 of 4
Preheat oven to 200°C. Grease 6 x 1-cup capacity bowls or baking dishes. Spoon mixture into dishes. Cut pastry to cover dishes and press on firmly. Brush with egg and bake for 20 minutes or until pastry is golden and cooked through. Serve sprinkled with sea salt flakes.
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