Vegetable Packed Pie
A crowd pleaser pie topped with puff pastry. It's filled with vegetables and cannellini beans in a silky smooth sauce.
Substitutes:
- No cannellini beans? Use butter beans instead.
- Vegan? Use vegan alternatives for the butter, double cream and puff pastry. Use plant based milk instead of the egg for egg wash.
- No Dijon mustard? Use wholegrain mustard instead.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
1 Onion
1 Carrot
1 Parsnip
½ Broccoli
2 tbsp Olive oil
2 tbsp Butter
1 tsp Thyme
2 tbsp Plain flour
220 ml Vegetable stock
120 ml Double cream
1 tsp Dijon mustard
Salt & pepper
200 g can cannellini beans (drained )
1 ready rolled puff pastry
Egg (beaten)
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. Cut the vegetables into small cubes.
- Heat a deep medium frying pan over a low heat. Add the olive oil and cook the vegetables for 10 minutes, until starting to soften. Season with thyme, and a generous pinch of both salt and pepper.
- Melt the butter in the pan with the vegetables, then stir in the flour and cook for 2 minutes. Gradually pour in the stock, then add the double cream and mustard. Stir and simmer for about 2 minutes, until thickened. Add the cannellini beans and pour into a pie dish and set aside.
- Cut the rolled puff pastry to fit the pie dish - it should be 2-3 cm larger than the dish. Brush the rim of the pie dish with a little of the beaten egg, then lift the pastry over the filling and press along the rim to seal. Trim and crimp the edges, then cut an air hole into the top of the pie. Bake for 45 minutes, or until the pastry is golden and the filling piping hot.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
