Ingrédients
- 40g plant-based butter (40g)
- 2 medium leeks, thickly sliced (approx. 300g)
- 1 ½ tbsp Kallo vegetable stock paste
- 25g plain flour
- 350g asparagus, trimmed and chopped into chunks
- 1 tbsp Dijon mustard
- 120g frozen peas
- 180g Merchant Gourmet Whole Chestnuts
-
1 x pack ready-rolled puff pastry (vegan)
Méthode
- Preheat oven to 200C (fan).
- Melt the plant-based spread in a wide deep pan and fry the sliced leeks until starting to soften.
- Squeeze the Kallo vegetable stock paste into the pan and mix well.
- Stir in the flour and mix well until the leeks are coated, then slowly add around 500ml water.
- Heat until thickening then add in the chopped asparagus, Dijon mustard, peas and chopped chestnuts. Mix well and season to taste.
-
Spoon into a deep pie dish and top with the ready-rolled pastry then bake until golden at for approximately 25 minutes.
4 comments
A really easy and delicious recipe but it w9ne really helpful to have the number of portions and nutritional information.
It was very easy and delicious but it would be really helpful to have the number of portions and the nutritional information – thanks.
Easy to follow recipe.
Could mention under the ‘ingredient’ section that the chestnuts need chopping.
Result was a succulent meal. Thanks
Where to get Kallo veg stock paste?