Veg pie
Veg pie
Basically, it's this.
Ingredients
Pastry
- 125g plain flour
- 55g butter
- water
Pie
- Root veg (Carrots, swede, potato)
- cauliflower
- broccoli
- A leek
Sauce
- 40g butter
- 40g flour
- Pint milk
- onion or two
- loads of cheese
- tbs mustard
- chopped sage
- chopped thyme
- garlic
Making it
Pastry
In a food processor add the flour, and the butter small lumps at a time, pulsing until it looks like bread crumbs. Turn the motor to low and add enough water until it comes together. Wrap in clingfilm and chill.
Veg
Peel and chop the veg and boil until tender. (I boiled the carrots, spuds and swede, then added the broccoli and cauliflower nearer the end.) Drain into a colander and leave to cool.
Sauce
Soften the onions and garlic in the butter over a low heat until translucent. Stir in the flour and cook for a minute or two. Slowly add the milk, stirring all the time to avoid lumps. Stir over a low heat until it begins to thicken and is nearly boiling.
Take off the heat and add the chopped sage, chopped thyme, grated cheese and a tbs of mustard, stir.
Pie
Bung all the veg in a pie dish, pour over the sauce, roll out the pastry and put on top. Seal round the edges to avoid spillage. Brush with some milk and bung into a 200 degree c oven for 30/40 minutes until golden and done.
