Putu mushroom pie

Recipe from: March 2010
evita's kossie sikelela

Ingredients 7
Servings
Time 45 minutes
  • 500
    g
    cooked putupap
  • 2
    cup
    cream
  • 1
    cup
    grated parmesan cheese
  • 2
    Tbs
    butter
  • 1
    leek, chooped
  • 500
    g
    mushrooms, sliced
  • 1
    Tbs
    parsley, chopped
 

Method

30 minuets
 
Make the putupap. Pour into a cold large flat dish, spread out to 1.5 thick and let it cool. Mix cream and parmesan. Heat butter and a little oil in a pan. Sauté chopped leek. Add mushrooms and sauté for a few minutes, adding parsley and a little cream. Season. Remove from heat. Cut the cold pap to fit baking dish. Spoon some cream mixture into the dish. Place one half of pap cake on top. Spoon over half the leek and mushroom mixture. Place the other half of the pap cake on top. Spoon over remaining mushroom mixture and spread out evenly. Pour over the rest of the cream and Parmesan. Bake at 180ºC for 30 minutes. Serve as a simple lunch with a salad of mixed leaves, vinaigrette and a scattering of cashew nuts.

© Recipes taken from Evita’s Kossie Sikelela by Evita Bezuidenhout (Pieter-Dirk Uys) and Linda Vicquery – published in 2010 by Umuzi
 

 

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