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Spring Vegetable Pot Pie
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Indulge in a creamy spring vegetable pot pie, bursting with leeks, broccoli, and asparagus enveloped in a rich and velvety sauce. This comforting dish embodies the essence of springtime, offering a delightful harmony of seasonal vegetables nestled beneath a golden, flaky puff pastry crust.
Ingredients
Method
Ingredients
Spring vegetable pot pie
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 leeks, halved lengthways and finely sliced
- 4 medium carrot, peel and diced
- 2 tsp Bart garlic paste
- ½ tsp Bart Rosemary
- ½ tsp Bart thyme
- 450g broccoli florets, halved
- 300g potato, peeled and diced
- 170 g asparagus tips, sliced into 2 inch pieces
- 120ml water
- Salt and pepper
Cheese sauce
- 100g butter
- 100g plain flour
- 1l milk
- 100g grated Cheddar
- Pinch nutmeg
- ½ tsp cayenne pepper
- 2 tsp mustard
For the pie
- Large sheet of ready-rolled puff pastry
- 1 egg, whisked
Method
1. Preheat the oven to 190C/170C fan.
2. Heat the olive oil in a large pan and fry the onion, leek, carrot, and garlic paste until softened. Add the rosemary and thyme and fry for a further minute.
3. Add the broccoli, asparagus, potatoes and water. Cover the pan and steam for 6-8 minutes until the broccoli and potatoes are just cooked. Drain any leftover water.
4. Make the cheese sauce. Melt the butter over a low-medium heat and add the flour. Whisk until combined and cook for 1 minute. Gradually whisk in the milk until combined. Continue stirring until the sauce has thickened and can coat the back of a spoon. Remove from the heat. Stir through the cayenne pepper and mustard and season to taste with salt, pepper, and nutmeg. Stir through the grated Cheddar until melted.
5. Pour the cheese sauce over the veg and mix well. Transfer the filling to a large baking dish.
6. Cover the dish with the puff pastry and crimp the edges. If you like, use any leftover pastry to decorate the pie. Brush well with egg wash and slice a few vents into the surface of the pastry.
7. Bake for 20-30 minutes until the pastry is puffed up and golden brown.
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