You will need:
Head of 1 small cauliflower
2 medium parsnips, peeled
2 medium parsnips, peeled
2 cloves of garlic
1 small onion
1 cup skimmed milk
2-3 tablespoons cornflour
2 heaped tablespoons unsalted butter
1 cup loosely packed grated cheddar (NB you can substitute any grateable cheese - cheddar, parmesan, gruyere would all work great, pardon the pun)
A few gratings of fresh nutmeg
1 tablespoon mustard seeds (optional)
1 sheet of ready rolled puff pastry
What to do:
Preheat oven to 180'c.
Chop the cauliflower into small florets and slice the parsnip into slim rounds. Bring some water to the boil in a saucepan and add the vegetables. Boil for about 4 minutes, until just al dente. You don't want them to go mushy as they'll continue to cook in the oven. Strain once cooked and set aside.
Finely dice the onion and garlic. Put a small amount of butter in a frying pan and sweat the onion and garlic. If you are using mustard seeds, fry them off with the onion and garlic. Remove once translucent (about five minutes) and set aside. Return the frying pan to the hob, on low heat, and add the remaining butter. Once the butter is all melted, sieve the flower into the pan. Stir with a wooden spoon until combined. Slowly pour half the milk into the mix and stir. Add 1/2 the grated cheese. Stir. Add some more milk and continue stirring. Once your white sauce has achieved the consistency of thickened cream, add the strained vegetables, the onion and garlic mix, the remaining cheese and grated nutmeg, salt and pepper to season. Combine well.
Pour the mix into an oven proof dish and lay a sheet of pastry over the top. Decorate with leaves if you'd like. Cut a cross in the middle of the pastry to allow the vegetables to steam. Run an egg wash or some olive oil over the pastry to give it a nice gloss.
Bake at 180'c for approximately 30 minutes, or until the pastry is golden and flaking. Serve with worcestershire sauce, ketchup, mustard, or any condiment of your choice. Great comfort food on a rainy day.
So warm and rustic and delicious! I love a savoury pie.
ReplyDeleteI have scrolled down right to the bottom - you have been making some wonderful dishes.