This hearty winter pie is full of vegetable goodness which will have the whole family asking for a second helping.
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|¾ cup||Tasty cheese|
|250 g||Button mushrooms|
|1 cup||White wine|
|300 g||Baby potatoes|
|1 tbsp||Wholegrain mustard|
|1 to taste||Salt & freshly ground pepper|
|350 g||Puff pastry|
- Heat oven to 220ºC. Melt butter, stir in flour. Gradually add milk and heat, stirring until thick. Add cheese, season and set aside.
- Heat oil in pan, add pumpkin and fry until golden. Cover and cook for 5 minutes.
- Add leeks (cut into chunks) and mushrooms and cook for 2 minutes. Add wine and boil off most of the liquid. Stir in potatoes, baby peas, cheese sauce and mustard. Season and heat through, then pour into an ovenproof dish.
- Stick strips of pastry around edge of dish and put other sheet of pastry on top. Trim and crimp edges. Brush with egg and bake for 25 minutes until golden.