RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Creamy Vegetable Pie - dairy, pareve
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. * 1oz / 250g sweercorn, fresh or canned 1. Steam all the vegetables separately until * 12oz / 350g they are tender or slightly crisp. broccoli 2. Leave to cool, reserving cooking liquids, * 12oz / 350g then chop if necessary into bite-size pieces. courgettes Thin out the bechamel with about *pint / * 12oz / 350g 150ml of the reserved liquids. carrots 4 Stir in the vegetables and herbs and pour * 4oz / 125g french into a large ovenproof dish. beans 5. Roll out the pastry to a round or other * 3 small leeks shape that is 1 inch (2.5cm) larger than the * *pint / 300ml diameter of the dish. With the trimmings make bechamel sauce a long thin strip of pastry. Moisten the rim * bunch of fresh of the dish and place this strip on it. summer herbs of Moisten the strip, then place the pastry lid your choice, eg on top and press down with a fork to seal the tarragon, thyme, edge. dill. chopped 6. Bake at 200°C/400°F/Gas Mark 6 for 30-40 * 8oz / 250g frozen minutes or until the pastry is risen and or homemade puff golden. pastry BECHAMEL SAUCE * 1*oz / 40g butter or soya margarine * 2tbsp / 30ml plain flour * *pint / 300ml Melt the butter in a small, heavy-bottomed skimmed or soya saucepan. Gradually stir in the flour. Add the milk, warmed warm milk slowly, stirring all the time until * pinch of grated the sauce thickens. Season to taste with nutmeg nutmeg, salt and pepper and simmer over a very * sea salt and low heat for 5-6 minutes. freshly ground pepper
