Tazma’s Spinach, Leek & Mushroom Pie

Our Cafe manager Tazma has been crafty in the kitchen as of late, enjoying the produce of the season. Taz tussles herself between food scenes; from ensuring the CGP cafe is a smooth sailing, social enterprising ship to worming her way into the world of nutritional medicine studies. Taz has kindly shared with us one of her very own recipes that guarantees us to nourish and flourish.

Ingredients: 

• 30g Unsalted butter 

• 2tbs olive oil 

• 2 Leeks, sliced

• 3 cloves of garlic 

• Broccolini bunch, finely chopped 

• 1/2 bunch of celery 

• 1 cups cream 

• 1 cup bone broth of choice

• 1/2 cup parsley roughly chopped 

• 180g mushrooms of choice, roughly chopped 

• Spinach (or leafy green of choice) 

• 2 tbsp spelt flour 

• Salt & Pepper 

• Chilli flakes 

• 1 sheet of spelt puff pastry 

• Egg wash 

Method: 

1. Preheat the oven to 200 degrees, fan forced 

2. Heat butter, garlic & olive oil in a large pot. Saute the leek for 15 minutes. 

3. Stir through the broccolini, mushrooms and celery and saute for a further 5 minutes. 

4. Mix in the cream and bone broth. Simmer for 15-20 minutes. Stir in the parsley, spinach and flour until thickened. Add a generous amount of S & P and chilli flakes at your own discretion. Pour the mixture into a large pie tray. 

Cover the dish with your pastry and brush with egg. Bake for 30 minutes until golden. Serve with salad or on its own. Enjoy <3

I served mine with some greens and fermented ginger/beetroot for some extra love for my gut!!** pictured below  

P.s Leeks, broccolini and spinach were all from Common Ground Project farm!