The lovely people at Maille sent me some of their lovely new flavours of mustard to have a tinker with as part of the #MailleFlavours challenge. So over the next few days there will be three mustardy new recipes popping up.
The first of these is below – it was originally going to be a Jersey Royal potato salad with tenderstem broccoli in a creamy mustard dressing to make the most of the Maille Balsamic and Honey flavour, but morphed into a rustic pie with a mustardy custardy filling – sort of a warm potato salad in a pie. What’s not to like?!
Jersey Royals are just coming into season and don’t hang around for long, so give this a go whilst you can!
- For the pastry:
- 300 g plain flour
- 75 g unsalted butter
- 75 g block margarine such as Stork 'perfect for pastry'
- ½ tsp salt
- ¼ tsp baking powder
- 75 ml water
- For the filling:
- 250 g Jersey Royal new potatoes
- 200 g Tenderstem or Purple Sprouting broccoli
- 300 ml créme fraiche
- 1 egg plus 2 egg yolks
- 50 g grated cheddar cheese
- 3 tsp Maille Mustard with Honey and Aceto Balsamico Di Modena Igp Balsamic Vinegar
Blitz all the pastry ingredients except the water in a food processer until they resemble fine breadcrumbs. Add the water and bring together into a dough. Wrap in cling film and chill for at least 30 minutes.
Boil the Jersey Royals in their skins for 10 minutes or until just cooked through, drain and set aside. Boil the broccoli for 5 minutes or until just tender, drain and set aside.
Beat the remaining filling ingredients together in a jug. Preheat the oven to 200ºC/Gas mark 6.
Divide your pastry into 6 and roll into balls. Roll out each ball into a roughly circular shape, making sure it is a few centimetres larger in diameter than your tins. Grease each tin, and place one of the pastry circles into it, pressing it gently right into the edges. With the overhanging pastry, make 6 cuts to create 'flaps' which you will later fold in over the filling.
Slice your Jersey Royals in half or into three depending on size. Slice the stems of the broccoli into 3. Divide the veg between your pies, piling up high above the rim of the tin to create height. Pour the custard filling carefully over the veg, making sure it comes no higher than the rim of the tin, so that it doesn't overflow in the oven. Finally, fold each of the flaps of pastry over the top of the filling then brush with a little beaten egg or milk to glaze.
Bake the pies in the oven for 40 minutes or until the filling has set and the pastry is golden brown.