Cheesy vegetable pie

Name: Cheesy vegetable pie | Asda Good Living
Total time: 40 min
Yield: 6
Cuisine: British
Ingredients: 544g of Leeks, washed and thinly sliced; 250g Mushrooms, thinly sliced; 703g of Cauliflower, chopped into florets, stalk finely chopped, leaves roughly sliced; 215g of Ready Rolled Puff Pastry; 300ml Single Cream; 36g sachet Asda Cheese Sauce Mix; 1 tbsp Vegetable Oil; Black pepper; 400ml Vegetable Stock

This dish is a delicious way to pack more veggies into your midweek meals!

By Asda Good Living,18th July 2023

Cook: 40 Mins

Serves: 6

Price: £0.97 per serving

Nutritional Information

Each 352g serving contains

Energy
5287kj
359kcal

18%

Fat
23.6g

High
34%

Saturates
11.6g

High
58%

Sugars
9.2g

Low
10%

Salt
1.48g

Med
25%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1502kj/359kcal

Ingredients

544g of Leeks, washed and thinly sliced

250g Mushrooms, thinly sliced

703g of Cauliflower, chopped into florets, stalk finely chopped, leaves roughly sliced

215g of Ready Rolled Puff Pastry

300ml Single Cream

36g sachet Asda Cheese Sauce Mix

1 tbsp Vegetable Oil

Black pepper

400ml Vegetable Stock

Method

Add one tablespoon of oil to a large non-stick frying pan, add the chopped cauliflower stalks, leeks and mushrooms. Season generously with pepper and fry for around 10 minutes stirring occasionally over a medium heat, or until all the moisture is cooked off.

Next, add the vegetable stock, cauliflower florets & leaves. Stir to combine and cover with a lid to cook for 6 minutes. At this stage, remove your pastry from the fridge.

Reduce the heat and add the cream (reserve around 2 tbsp for later) and cheese sauce mix. Mix well to combine and cook for a further 2 minutes until thickened slightly. Brush the rim of the baking dish with a little of the reserved cream. Unroll the pastry and choose a pie dish slightly smaller than the pastry sheet. Pour the mix into the dish. Place the pastry on top trim away any excess pastry, crimp the edges with a fork and slice two slits in the middle to allow the steam to escape.

Brush the reserved cream lightly over the pastry and pop in the oven for 15-20 minutes, or until the pastry is cooked and nicely golden. Leave to stand for 5 minutes before digging in!