Garden Vegetable Pie with Green Parmesan Sauce

This garden vegetable pie is a serious crowd pleaser and the perfect weekend bake.

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

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Cook's NoteRequires chilling time.
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INGREDIENTS

For the pastry:

  • 560g cake flour
  • A pinch of salt
  • 360g cold butter, cubed
  • 2 extra large, free-range egg yolks
  • 8 teaspoons ice-cold water
  • Egg wash, for baking

For the sauce:

  • 50g butter
  • 80g flour
  • 600ml milk
  • 1tsp Dijon mustard
  • 30g parmesan, plus extra

For the herb paste:

  • 80g baby spinach
  • 20g parsley
  • 20g dill
  • 20ml milk

For the vegetable filling:

  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 butternut, peeled and cubed
  • 2 sweet potatoes, peeled, cubed
  • 6 baby leeks, thinly sliced
  • 2 cups frozen peas, blanched
  • Sea salt and freshly ground black pepper

METHOD

To make the pastry, add flour, butter and salt to a food processor and blitz, adding iced water slowly until the mixture resembles breadcrumbs. Remove and knead into a ball of dough, then divide into two. Cover in clingwrap and chill for 30 minutes. Unwrap one ball and roll out on a clean, floured surface, making sure that the dough overlaps the side of the Le Creuset 24cm Pie Dish. Fill with baking beans and blind bake at 200°C for 15 minutes until lightly golden. Remove paper and beans and bake again for 10 minutes. Leave aside to cool. Roll out the other ball of dough for the lid of the pie and keep in the fridge until later.

Make the sauce by melting the butter in a casserole. Stir in flour until smooth. Pour in the milk and whisk until thick. Add the mustard, Parmesan and season. Remove from the heat and allow to cool slightly. Now make the herb paste. Blanch the greens in a pot of salted boiling water for 10-15 seconds. Refresh in ice water and squeeze out excess moisture. Blend in a food processor until paste consistency. Mix together the herb paste and the white sauce until fully incorporated.

To make the filling, pan-fry the butternut, sweet potato and leeks in butter and olive oil for 15 minutes over a medium to low heat until just tender, add the peas in the last minute and remove from the heat.

To assemble, add half of the vegetable filling to the blindbaked pie crust. Pour over the sauce. Add an extra grating of Parmesan and the remaining vegetables. Top with the pastry lid and press the sides down. Make an incision in the middle of the pie lid and place the Le Creuset Pie Bunny in. Brush with egg wash and bake at 180°C for 30 – 35 minutes or longer until the crust is golden brown.