Portobello and Pumpkin Pithivier

A pithivier is a stunning 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.

Parsnip 20 mm cubes, pumpkin, beetroot, salsify, carrot, spinach, white onion, portobello, garlic, porcini mushrooms, cranberry compote, fresh sage, thyme, bay leaf, ricotta, puff pastry, Dijon mustard, gluten-free soy sauce, tomato purée, amaretti biscuits (contains egg and wheat flour), red wine, honey, organic vegetable stock, balsamic vinegar, extra virgin olive oil, 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 (1 person) to 5-8 minutes (2 or more persons). Heat the gravy separately in a saucepan.

Oven — 200°C, 25-35 minMarleen's choice

Preheat the pithivier and vegetables covered with an ovenproof 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.

Energy184 kcal

Protein3,47 g

Fat11,8 g

of which saturated4,93 g

Carbohydrates15,05 g

Dietary fibre2,3 g

Salt0,53 g

Average weight: 540 g

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