Free Recipe Creamy Vegetable Pie
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Creamy Vegetable Pie Recipe
1 oz Sweercorn; fresh or canned
12 oz Broccoli
12 oz Courgettes
12 oz Carrots
4 oz French beans
3 sm Leeks
1/2 pt Bechamel sauce
1 bn Fresh summer herbs of your
-choice; eg tarragon, thyme,
Dill chopped
8 oz Frozen or homemade puff
-pastry
Creamy Vegetable Pie Preparation
1. Steam all the vegetables separately until they are tender or slightly crisp. 2. Leave to cool, reserving cooking liquids, then chop if necessary into bite-size pieces. 3. Thin out the bechamel with about 1/4pint / 150ml of the reserved liquids. 4. Stir in the vegetables and herbs and pour into a large ovenproof dish. 5. Roll out the pastry to a round or other shape that is 1 inch (2.5cm) larger than the diameter of the dish. With the trimmings make a long thin strip of pastry. Moisten the rim of the dish and place this strip on it. Moisten the strip, then place the pastry lid on top and press down with a fork to seal the edge. 6. Bake at 200oC/400oF/Gas Mark 6 for 30-40 minutes or until the pastry is risen and golden. Converted by MC_Buster. NOTES : The joy of this pie is that you can make it across the seasons, choosing your favourite vegetables. Spring, Summer or Winter it makes a mouthwatering meal. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Creamy Vegetable Pie?
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