The best delicious Creamy Vegetable Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Creamy Vegetable Pie recipe today!
Hello my friends, this Creamy Vegetable Pie recipe will not disappoint, I promise! Made with simple ingredients, our Creamy Vegetable Pie is amazingly delicious, and addictive, everyone will be asking for more Creamy Vegetable Pie.
What Makes This Creamy Vegetable Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Creamy Vegetable Pie.
Ready to make this Creamy Vegetable Pie Recipe? Let’s do it!
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1 oz Sweercorn; fresh or canned
12 oz Broccoli
12 oz Courgettes
12 oz Carrots
4 oz French beans
3 sm Leeks
1/2 pt Bechamel sauce
1 bn Fresh summer herbs of your
-choice; eg tarragon, thyme,
Dill chopped
8 oz Frozen or homemade puff
-pastry
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 1/4pint / 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.
Yields
4 servings
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