Cheesey Vegetable Puff Pie. Mmmmmmmm!
Le Creuset asked me to make a pie for them for National Pie Week to promote their new deep oval pie dishes. Unfortunately events were against me.
The first pie I made didn't go well at all. I made a deep chocolate pie. Unfortunately I used ready rolled shortcrust pastry and it just wasn't big enough to cover the dish and shrank on blind baking too. The chocolate filling was divine, but it didn't look bonnie at all, so I scrapped the idea of posting it. Graham didn't mind at all. He thought it was amazing and scoffed most of it over 2 days. Yes, it was indeed a vegan chocolate pie. I'll make it again sometime, but make my own pastry or buy a block next time.
Then the winter was against me. If you are a food blogger you know what I mean. You need daylight for a good photo and it's just too dark in the evening by the time I get home from work. So I waited for my day off and we all got ill. We're still ill, but I managed to make my cheesey vegetable puff pie yesterday and get photos. At last. Pie week is long gone, but it was worth the wait, I hope you'll agree.
The new deep oval pie dish was the perfect size for a family pie and would feed 4-6 depending on what you are serving it with and how hungry your guests are.
Cooper and I only managed to eat a third of it. Mind you we didn't have anything with it. I was too gubbed after making two sauces and two pies (I made a vegan pie for Graham with my vegan cheese sauce).
I loved my wee pie birdie and I don't know if you can see from the photos, but I topped my Cheesey Vegetable Puff Pie with three little people (one for Graham, Cooper and I) and a little heart.
As I said, I made two cheese sauces. You can find my full cheese sauce in my Messicani with Spinach Cheese Sauce recipe (feel free to add spinach too) and my vegan cheese sauce over at Great British Chefs. I will let you pick up the recipes from there. Otherwise my recipe for this pie will be more like a novel! I now add 2 heaped tsp of onion powder to my vegan cheese sauce but you can taste it as you go an make your own decision.
Cheesey Vegetable Puff Pie
A gloriously golden puff pie filled with a selection of vegetables in a rich cheese sauce.
- 1 portion cheese sauce or vegan cheese sauce
- 1 tbsp olive oil
- 300g potatoes,, cut into chunks
- 200g carrots, sliced fairly thickly
- 250g chestnut mushrooms, sliced
- 150g frozen peas
- a small tin sweetcorn
- 500g block puff pastry (Jus Rol is suitable for vegans)
- a little milk or unsweetend soya milk
- a good grinding salt and pepper
1. Make your cheese sauce and set aside.2. Preheat the oven to 200c fan/220c/425f/gas mark 7.3. Steam or parboil the potatoes and carrots until just about tender.4. Saute the mushrooms in olive oil. Give them a good seasoning of black pepper as they cook.5. Lightly flour your worktop and rolling pin and roll out your pastry until it is a bit bigger than your pie dish. Turn your pie dish face down and cut around it, so you will have the correct size lid. Keep the scraps, you'll need them.6. Wet the edge of the pie dish and use the scraps to line the edge of the pie dish all the way round. Making a type of collar.7. Mix all your vegetables into the cheese sauce and pour into your pie dish. Add a pie bird if you are using one, if not slice the top of the pie to let the steam out, before your put it into the oven.8. Place your pastry lid over the pie dish carefully, making sure it fits to the edge all the way round. Use a fork to seal the edges onto the pastry collar.9. Decorate the top of the pie with leftover pastry (stick down with a little water) and brush the pie top with milk or soya milk and pop in the oven for 20-25 minutes until the pie is puffy and golden.10. Enjoy!
Yield: Serves 4-6
Disclosure: I made this recipe for Le Creuset, who kindly sent me a baking set including my pie dish, so I could create my recipe and covered the cost of my ingredients. I was not required to write a positive review and any opinions expressed are my own.