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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
- Preheat the oven to 190C/170C fan.
- 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.
- 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.
- 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.
- Pour the cheese sauce over the veg and mix well. Transfer the filling to a large baking dish.
- 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.
- Bake for 20-30 minutes until the pastry is puffed up and golden brown.
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