Pithivier with Portobello and Pumpkin

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. A pithivier is a beautiful savoury pie made with puff pastry and filled with fresh ricotta, spinach, pumpkin, and portobello mushrooms. I serve it with roasted vegetables and a flavoursome gravy.

Pumpkin, spinach, leek, carrot, white onion, garlic, celeriac, portobello, dried morel, fresh sage, pumpkin seeds, sunflower seeds, ricotta, puff pastry, amaretti biscuits (contains egg and wheat flour), fried onions (contains gluten), balsamic vinegar, butter, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, selderij, sulfiet.

Microwave

Heat the pithivier and vegetables loosely covered for 3-4 minutes. Heat the gravy separately in a saucepan.

Oven — 200°C, 25-55 minMarleen's choice

Preheat the pithivier and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the gravy separately in a saucepan on the stove. Disposable containers cannot go in the oven, transfer to an oven dish.

Energy167,71 kcal

Protein3,61 g

Fat10,29 g

of which saturated4,79 g

Carbohydrates13,95 g

Dietary fibre2,53 g

Salt0,53 g

Average weight: 540 g

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