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Vegetable Pie with asparagus and Tenderstem broccoli
This creamy spring vegetable pie is so easy to make using ready-made puff pastry. An impressive centrepiece for a cosy dinner, using your choice of green vegetables.
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Ingredients
- 3 baby new potatoes (any waxy potato - Charlotte, Jersey Royal, Maris Peer, etc)
- 150 g Tenderstem broccoli
- 200 g asparagus
- 50 g frozen peas
- 25 g dairy-free butter
- 1 leek
- 1 tablespoon plain flour
- 300 ml vegetable stock
- 100 ml dairy-free cream
- 40 g curly kale
- handful fresh parsley (and/or a few leaves fresh mint if you wish)
- 3 spring onions
- 1 lemon
- 1 teaspoon mustard
- salt and black pepper
- 150 g ready-rolled puff pastry (check it is vegan)
- 2 tablespoon dairy-free milk
- ½ teaspoon soy sauce (optional)
Instructions
- Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6. Bring a saucepan of water to the boil.
- Cut the baby potatoes into pieces. Remove the ends of the Tenderstem and separate the florets from the stems, (set aside the florets for now). Cut the stems into pieces 3-4cm long. Boil the potatoes and Tenderstem stems for 3-4 minutes.
- Meanwhile, trim the ends of the asparagus and cut the stalks into pieces. Split the Tenderstem florets into bite-sized pieces. Add these to the saucepan along with the frozen peas, and cook for a further 2-3 minutes - they don't need to be fully cooked through as they will continue cooking inside the pie. Drain and set aside.
- Melt the vegan butter in a frying pan. Trim and slice the leek. Add to the pan, and cook gently for 3-4 minutes until soft.
- Add the flour to the leek, and stir until no lumps remain. Add the vegetable stock and simmer gently until thickened.
- Meanwhile, remove any woody stems from the kale and chop roughly, finely chop the parsley, and slice the spring onions.
- Add the vegan cream to the pan.
- Stir in the kale, parsley, spring onions, mustard and the juice of the lemon. Remove from the heat. Add salt and black pepper, taste and adjust seasoning as required.
- Unroll the puff pastry, then using your pie dish as a template, cut it just a little larger than required. Tip the pie filling into the pie dish.
- Brush the underside of the pastry with water around the edges, then place it over the pie filling, pushing down the edges or crimping with a fork to seal. Use a knife to trim any excess pastry from the edges.
- Make the pastry glaze by mixing the dairy-free milk and soy sauce, then brush all over the pastry. If you like, you can use a sharp knife to make a pattern on the top of the pie at this point.
- Bake the pie for 25-30 minutes until the pastry is golden and crisp throughout - you can lift up a corner of the pastry to check if necessary. If the pastry is turning too brown too quickly, just cover the top with foil.
Video
Nutrition
Serving: 1servingCalories: 398kcalCarbohydrates: 44gProtein: 9gFat: 22gSaturated Fat: 5gTrans Fat: 1gSodium: 540mgPotassium: 547mgFiber: 5gSugar: 9gVitamin A: 2796IUVitamin C: 82mgCalcium: 106mgIron: 4mg
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