Leek and mushroom pie with an almond crust
An almond pastry cannot be rolled and lifted the way a wheat one can, so it is pressed on in pieces — which looks rustic and saves the step everyone gets wrong.
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Ingredients
For the whole dish · serves 4
- Cremini mushrooms11 oz
- Leek7 oz
- Almond flour4 oz
- Heavy cream4 fl oz
- Gruyere3 oz
- Butter2 oz
- Egg2
- Dijon mustarda teaspoon
- Sea saltto taste
Served with
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+3g net · 101 kcal · 10 min · together 11g net, 616 kcal
Method
6 steps · 60 minutes
- Cook the mushrooms in a dry pan first, alone, until they squeak and give up their water. Butter added before that point just gets boiled.
- Now add the butter and the leeks and cook them down slowly until soft.
- Stir in the cream and mustard and reduce it until it coats the back of a spoon, then let it cool while you make the crust.
- Rub the almonds, egg and a pinch of salt together into a soft dough. It will feel wrong — too soft to roll, and that is correct.
- Press it over the filling in patches with your fingers, sealing the joins as you go, and scatter the gruyere on top.
- Bake at 350F for 30 minutes. Almond crusts color faster than wheat, so cover it loosely with foil if it browns before the time is up.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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