Spicy vegetable pie

Yield: 4 servings

Measure Ingredient
1 ounce Butter; (25g)
1 \N Onion - sliced
8 ounces Courgettes - sliced; (225g)
8 ounces Cauliflower - in small florets; (225g)
1 tablespoon Plain flour
2 teaspoons Schwartz Ground Coriander
1 teaspoon Schwartz Ground Cumin
¼ pint Milk; (150ml)
¼ pint Single cream; (150ml)
1 tablespoon Worcestershire sauce
7 ounces Tinned sweetcorn - well drained; (195g)
2 ounces Mushrooms - sliced; (50g)
\N \N Salt and pepper
8 ounces Puff pastry; (225g)
\N \N Milk or beaten egg to glaze

Preheat oven to 425F, 220C, Gas Mark 7. Melt the butter in a large pan, and fry the onions, courgettes and cauliflower for 5 minutes until softened.

Stir in the flour, Coriander and Cumin. Gradually add the milk and cream and finally stir in the Worcester sauce. Bring to the boil, stirring. Add the sweetcorn and mushrooms and season to taste with salt and pepper. Place in a pie dish and set aside to cool. Roll out the puff pastry, cover the dish and trim to size. Make two holes in the centre of the pastry lid for the steam to escape, glaze with milk or egg and bake for 20-30 minutes until the pastry is well risen and golden.

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