Broccoli and mushroom muffins

Dough ingredients

2 cups flour

100g butter, softened

1 egg

¼ tsp. salt

¼ tsp. sugar

3 tbsp. Water

Filling ingredients

4 thick leeks (white part only)

1 pkg. small portabella mushrooms, cut into quarters

1 cup broccoli florets

3 cloves garlic, crushed

30g butter

½ cup Gilgal Chardonnay

250ml cream

3 eggs

1 spring onion, chopped

Salt and pepper to taste

Dough Preparation

In a food processor or mixer, mix the flour and butter until the mixture becomes crumbly. Add the remaining ingredients and mix well. Put in the fridge for half hour. 

Filling Preparation

Cut the leeks, diagonally, into pieces about ½ cm wide. Sauté the butter and leeks in a pan, mixing occasionally, until the leeks turn golden. Add the mushrooms and season with salt and pepper. Cook until the liquid evaporates. Add the broccoli and wine, bring to a boil and cook on a high flame until only two tablespoons of liquid remain. Add the cream, bring to a boil and turn off the fire. Strain the filling a little, and mix in the eggs and spring onions.

Roll the dough so it’s approximately ½ cm thick and cut into 7-8cm circles. Press the dough circles into a muffin pan. Fill with the filling and bake on 180°C for 15-20 minutes, until golden.

Wine Recommendation

Gilgal Chardonnay is a classic dry white wine which complements a variety of dishes and adds an element of freshness to the muffins.