Linda's Kitchen

Creamy Vegetable Pie

SERVES 4-6

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.

Ingredients

1oz/250g sweercorn, fresh or canned
12oz/350g broccoli
12oz/350g courgettes
12oz/350g carrots
4oz/125g french beans
3 small leeks
½pint/300ml bechamel sauce
bunch of fresh summer herbs of your choice, eg tarragon, thyme, dill. chopped
8oz/250g frozen or homemade puff pastry

 

Method

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 ¼pint / 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 200°C/400°F/Gas Mark 6 for 30-40 minutes or until the pastry is risen and golden.

next page - Bechamel Sauce