Not just delicious, it's also a great way to use up spare vegatables.
(16 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: 95p per serving
Nutritional Information
Each 330g serving contains
Energy
2492kj
595kcal
2492kj
595kcal
29%
Fat
38g
38g
High
55%
55%
Saturates
21g
21g
High
106%
106%
Sugars
9.5g
9.5g
Med
11%
11%
Salt
1.4g
1.4g
Med
23%
23%
of your reference intake.
Typical energy values per 100g:
755kj/180kcal
Typical energy values per 100g:
755kj/180kcal
Ingredients
150g Chantenay carrots, halved or quartered (depending on size)
100g frozen sweetcorn
100g frozen peas
50g butter
1 leek, trimmed and sliced
150g button mushrooms, halved
20g plain flour, plus extra for rolling out
400ml semi-skimmed milk
100g Asda Extra Mature Cheddar Cheese, grated
Half a 500g pack puff pastry
1 medium egg, beaten
Method
1
Pre-heat the oven to 220C/200C Fan/Gas 7. Boil the carrots for 5 minutes, then add the sweetcorn and peas and cook for 5 minutes or until all the vegetables are just tender. Drain.
2
Melt half the butter in a frying pan and cook the leek and mushrooms, stirring frequently, for 8-10 minutes or until they are tender.
3
Melt the remaining butter in a pan and stir in the flour. Remove from the heat and gradually whisk in the milk. Heat until boiling and thickened. Season well. Remove from the heat and stir in the cheese. Then add the mushroom and leek mixture with the pan juices and other vegetables.
4
Put the mixture into a pie dish (or four smaller pie dishes). Roll out the pastry to the thickness of a £1 coin. Cover the pie with the pastry, making a hole for the steam to escape.
5
Bake pies according to puff pastry packet instructions.