Golden Vegetable Pie

Photo by Simon Lambert

Serves: 4–6

Prep time: 30 minutes

Cook time: 25–30 minutes

Skill level: Easy–Intermediate

Ingredients

• 1 sheet Heritage Bakers Puff Pastry, thawed

• 1 egg, lightly beaten, for glaze

• 2 Tbsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 1 leek, trimmed and sliced (optional)

• 1 carrot, diced

• 1 kumara or potato (about 250 g), diced

• ½ red capsicum, diced

• ½ head broccoli, cut into small florets

• 100 g mushrooms, sliced

• 1 tsp fresh thyme leaves

• 50 g butter

• 40 g flour

• 400 ml milk

• 1 tsp Dijon or wholegrain mustard

• 50g grated cheese

• Sea salt and cracked black pepper

Method

1. Preheat oven to 200 °C (180 °C fan).

2. Cook vegetables: Heat olive oil in a large pan. Add onion, garlic, leek, carrot and kumara; cook gently for 8–10 minutes until starting to soften. Add capsicum, broccoli and mushrooms; cook another 3–4 minutes. Stir through thyme and season well.

3. Make the sauce: In a small saucepan, melt butter and stir in flour. Cook for 2 minutes, then gradually whisk in milk until smooth and thickened. Stir through mustard and cheese (if using). Season to taste.

4. Mix sauce through the vegetables until evenly coated. Spoon the mixture into a deep pie dish.

5. Topping the pie: Lay the Heritage Bakers Puff Pastry over the filling, letting it overlap slightly. Press the edges to seal and crimp if you like. Cut a small steam hole in the centre.

6. Brush with beaten egg and bake for 25–30 minutes until the pastry is puffed, golden and crisp.

7. Serve: Let rest for 5 minutes before serving with a simple salad or steamed greens.

Tips:

• The filling can be varied with seasonal vegetables — try pumpkin, silverbeet or roasted parsnip.

• Make the filling ahead and chill before topping with pastry.

• Add lentils or chickpeas for extra protein and texture.

Recipe by Alison Lambert