Vegetable puff pie

Yield: 4 servings

Measure Ingredient
50 grams Butter or margarine; (2oz)
40 grams Plain flour; (1 1/2oz)
450 millilitres Milk; ( 3/4 pint)
125 grams Button mushrooms; halved and sauteed
\N \N ; (4oz)
1 \N Carrot; sliced
1 \N Leek; sliced and blanched
75 grams Broccoli florets; blanched (3oz)
1 \N 250 gram pac ready to roll puff pastry
\N \N Beaten egg or milk to glaze
\N \N Salt and freshly ground black pepper
125 grams Grated Cheddar cheese; (4oz)
1 tablespoon Freshly chopped parsley
1 pinch English mustard powder

Preheat the oven to 200øC, 400 øF, Gas Mark 6. Melt the butter or margarine in a saucepan and add the mushrooms. Fry for 3-4 minutes until softened. Remove from the saucepan , add the flour and cook for 1 minute.

Remove from the heat and gradually whisk in the milk.

Return to the heat and bring to the boil, stirring continuously until the sauce thickens. Stir in the cheese, parsley and mustard. Add the mushrooms, carrot, leek, broccoli, and seasoning to taste. Mix well and place in a pie dish.

Dampen the pie dish rim. Roll out the pastry on a lightly floured surface.

Cut off a strip of pastry and place on the dish rim, brush with water.

Place on the pastry lid and press the edges together to seal. Trim and flute edges. Make a hole in the top of the pie. Use trimmings to make holly and ivy shapes and berries. Glaze well.

Place in the preheated oven for 30 minutes until golden brown.

Converted by MC_Buster.

NOTES : A delicious vegetable winter pie.

Converted by MM_Buster v2.0l.

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