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Authored by hbisthebest
oven: 180ºC
Ingredients
- 1 onion finely chopped
- 2 leeks washed and finely chopped
- 4 medium carrots peeled, cubed
- 4 garlic cloves crushed
- 750 g (1½lbs) broccoli florets halved
- 1 c frozen peas
- 1/2 c water
- salt and pepper to taste
- 4 c bechamel sauce
- 1 roll puff pastry thawed
- 1 egg beaten
Instructions
1
Preheat the oven to 180°C/350°F.
2
Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize.
3
Add the broccoli, peas and water. Cover with a lid and allow to steam for 5-7 minutes until the broccoli is just cooked. Test by piercing the stem with a sharp knife.
4
Prepare the bechamel/cheese sauce as directed. Pour cheese sauce over the cooked vegetable and mix.
5
Transfer the filling to a baking dish.
6
Cover with thawed puff pastry. Crimp the edges then cut a few vents into the surface. Brush with egg wash.
7
Place the pot pie in the oven and allow to bake for 20-30 minutes until the pastry is golden brown and puffed.
8
Remove and allow to rest fof 5-10 minutes before serving.