Mushroom Zucchini and Potato Pie
Ingredients
- 400 grams of button mushrooms sliced
- 350 grams of mash potatoes seasoned
- 2 medium zucchinis sliced thinly
- 2 crushed garlic cloves
- Pepper
- 1 1/2 sheets of Borg vegan puff pastry
- 1 tablespoon of olive oil
- 1/2 cup of spring onions
Preparation
Line a tart tin with the pastry and blind bake it for 15 minutes at 180°C. Set aside.
In a frypan, place the oil, 1 teaspoon of salt, pepper, mushrooms, zucchini, garlic, and spring onions, and sauté for 10 minutes.
Once cooked, place the filling in the pastry and add the mashed potatoes on top.
Cook for 20 minutes at 180°C or until golden brown.
