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*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
VEGETABLE PIE
Serves 6/8 Serves 6/8
Blanche the vegetables in boiling salted water for a
few minutes, then drain.
Sauté the chopped vegetables in a pan with a little
oil.
Line the pie dish with baking paper and then roll out
the puff pastry to cover the bottom and edges of the
dish. Spread the vegetables over the pastry base and
sprinkle with the grated cheese.
Beat the eggs in a bowl together with the eggs, cream
and milk. Season with salt and paprika and pour the
mixture evenly over the vegetables.
Select “PIES” from the “RECIPES” menu then the
“VEGETABLE PIE” recipe and confi rm.
Notes:
__________________________________________
Preparation: 40 min
Cooking time*: 50-60 min
Recommended equipment:
shallow metal pie dish
(diameter approx. 28cm)
Tips and variations:
Fresh seasonal vegetables will give the best
results. If chopped very fi ne, there is no need to
blanche.
The vegetable pie can be served with steamed fi sh
llet or as an hors d’oeuvres with a warm vegetable
sauce(creamed leek, tomato or pumpkin).
73
PIES
250g of fresh puff pastry
450g of mixed vegetables: artichokes, asparagus and
mushrooms
150g of roughly grated gruyère cheese
3 eggs
200ml of single cream
100ml of milk
salt, pepper, paprika
75


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