Vegetable pie
13/7/2010
This hearty winter pie is full of vegetable goodness which will have the whole family asking for a second helping.
Ingredients
| 25 g | Butter |
| 2 tbsp | Flour |
| 1½ cups | Milk |
| ¾ cup | Tasty cheese |
| 2 tbsp | Oil |
| ½ | Pumpkin |
| 3 | Leeks |
| 250 g | Button mushrooms |
| 1 cup | White wine |
| 300 g | Baby potatoes |
| 1 cup | Peas |
| 1 tbsp | Wholegrain mustard |
| 1 to taste | Salt & freshly ground pepper |
| 350 g | Puff pastry |
| 1 | Egg |
Directions
- 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.
Wine Match
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