Using up some leftover puff pastry with this one – into which you can read we winged it – and the following is more a rough outline than a recipe.
No need for oodles of fresh herbs to make these pies taste great, cracking comfort food for these winter dayz. yup.
1hr ish | makes 2 | peasy easy
enough puff pastry to cover your pots
1 tbsp plain flour
250ml veggie stock, hot
1 tsp dijon mustard – roughly, add as mush as ya wanna
1 onion, diced
couple o’ potatoes, peeled halved and thinly sliced
1 large carrot, diced
1 bulb fennel, thinly sliced lengthways
tender stem broccoli
1 egg to glaze
Bung ya oven on, 180°C should do it.
Saute the onion a little with the butter in a good size saucepan, don’t let them brown, bung in the carrots, give them a couple of minutes before adding the fennel.
Meanwhile, blanche the potato slices in another pan for about 2 mins and drain. Add them to the mix along with the broccoli, muddle up, season well and give it all another few mins over a medium heat.
There should be plenty of melted butter in the pan, if there isn’t add a little more, reduce the heat, add the flour and stir so the vegetables are well coated. Add the stock to the pan and stir as soon as you do cuz it’ll thicken quite quickly. Once it’s all well combined, let it bubble away gently for about 15 mins.
Grease your pots, sort your puff pastry (cut round the upturned pots), pile the filling into the pots, top with the pastry discs, give them a little stretch to the outer rim of your pots and a little squeeze down.
Glaze with the egg wash, sprinkle a little salt over them if you wish and shove in the oven for about 25mins to ensure the pastry is cooked through.
Potty about these.
Add peas, don’t add peas. Spinach, kale, green beans, swap in some sweet potato, bit of fresh tarragon if you have, whatevs, and we’d love to hear the mix of veggies you go for in yours x