Veggie Surprise Ramekins.

Veggie Surprise Ramekins.
(for 4 pers., preparation: + - 35 min)


You need:
- 4 sheets of brick pastry
- 400 gr. mushrooms
- 2 leeks
- 200 gr. frozen peas
- 150 ml. broth
- 1 tbsp. flower
- olive oil
- butter
- Salt & pepper
- 4 ramekins

Preparation:
Preheat the oven to 200 ° C. Cook the frozen peas briefly in boiling water. Drain. Clean the mushrooms and cut them into quarters. Rinse the leek and cut into rings. Sauté the mushrooms, well drained peas and leeks in olive oil for 5 minutes. Season with salt & pepper. Sprinkle with 1 tbsp. flour and toss well. Pour, while stirring, the broth over the veggies. Let cook for + - 15 min over a gentle heat. Spread the vegetables even over the 4 individual pots. Cut 4 circles from the brick dough (a little bigger than the ramekins) and cover the ramekintops with it. Melt some butter and brush the dough with it. Brush also the dough-remains also  with butter, make small clots and arrange them, as decoration, on the dough lids. Set them now for + - 7 min in the oven.

TIP:
Brick or phyllo dough?
The two are somewhat like each other, but they are very different.
Brick Dough is made from cooked semolina. It comes from the North African cuisine, where they pack fish, meat and egg in it and then frying it.
The phyllo is finer and more fragile and is made ​​from wheat. This dough comes from the Greek and Turkish cuisine and is used for eg baklava.

Eat them,

The Veggi Lady
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