Spicy vegetable pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Butter; (25g) |
| 1 | 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) |
| Salt and pepper | ||
| 8 | ounces | Puff pastry; (225g) |
| Milk or beaten egg to glaze | ||
Directions
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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