Vegetable pie

Vegetable pie

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
500ml milk
1 onion, finely chopped
1 bouquet garni
pinch nutmeg
60g butter
3 tablespoons plain flour
40g mild cheese, grated
large pinch dry mustard
small pinch cayenne
freshly ground black pepper
300g mixed vegetables, cooked and diced or sliced
1 quantity * rough puff pastry [rid:11757]
or 1 quantity * flaky pastry [rid:11755]
or 375g packet frozen puff pastry, thawed
egg, beaten, to glaze
salt

Method

  1. Heat milk in a saucepan with onion, bouquet garni and nutmeg until bubbles form round edge. Remove from heat and stand for 5 minutes, then remove bouquet garni.
  2. Melt butter in a heavy saucepan, stir in flour and cook over low heat for 1 minute. Remove from heat, cool a little and add milk, stirring until smoothly blended. Return to medium heat and stir until boiling. Remove from heat, stir in cheese, mustard and cayenne and season with salt and pepper. Fold vegetables into sauce and then cool completely.
  3. Spoon mixture into a pie dish just large enough to hold it. Cover with pastry dough and chill for 20 minutes. Cut a few small slits in top and brush with beaten egg.
  4. Bake in preheated very hot oven (230°C) for 10–15 minutes or until pastry is well risen and beginning to brown, then reduce heat to a moderate 180°C and continue baking for a further 25–30 minutes or until pastry is golden- brown and filling is heated through. Cover top loosely with foil if pastry is browning too much. Serve very hot.
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