Putu mushroom pie

Prep: 45 mins, Cooking: 30 mins
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Mushroom pie with a tradional twist, Evita Bezuidenhout wants you to try it.

By Food24 March 26 2010
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Ingredients (7)

500 g maize meal — cooked
2 cup cream
1 cup parmesan cheese — grated
2 Tbs butter
1 leeks
500 g mushrooms — sliced
1 Tbs fresh parsley — chopped
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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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