Cheesy Vegetarian Pie {with Puff Pastry}
This quick and easy Cheesy Vegetarian Pie is ready in 40 minutes and is packed full of veggies and cheese for that hearty, delicious flavour.
Servings: 4
Ingredients
- 1 tsp Olive oil
- 350 g Leeks washed and sliced (approx 3 large leeks)
- 2 cloves Garlic
- 600 g Mushrooms Sliced
- 198 g Tin of sweetcorn Drained
- 400 g Tin of brown or green lentils Drained
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- Sea salt and freshly ground black pepper
For the sauce:
- 35 g Plain flour
- 300 ml Milk Semi-skimmed or whole
- 150 ml Single cream
- 150 g Grated cheddar cheese
- Sea salt and freshly ground black pepper To taste
For the topping:
- 1 Sheet of ready-to-roll puff pastry
- 1 Egg Beaten
Instructions
- Pre-heat the oven to 200°C/400F fan and grease a medium pie dish (about 20cm).
- Heat the oil in a large saucepan and add the leeks, mushrooms, garlic, thyme, oregano and salt and pepper. Stir over a medium heat for 5 minutes until just starting to soften.
- Add your lentils, sweetcorn and flour. Stir until everything is coated the flour and evenly distributed (approx 3-5 minutes until no specks of flour are visible).
- Stir in the milk continually over a medium heat for 7-8 minutes until the sauce has become thick. Stir in the cream and grated cheese.
- Tip the sauce and vegetables into the pie dish. Brush the beaten egg around the edges of the dish and then lay the puff pastry over the top of the dish to seal. Trim to fit and then using a fork and crimp around the outside. Poke a couple of holes through the middle to allow the steam to escape.
- Brush the top with the beaten egg. Bake for 20 minutes until the pastry is golden and puffed up.
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Notes
Mushrooms: Your cooking time here will depend on the type of mushrooms you use, and how much liquid they give out. I used chestnut mushrooms, which don't give off a lot of liquid so the 5 minutes is sufficient. If there is a lot of water as you cook your mushrooms and leeks, you may need to cook for an extra 5-10 minutes until it is evaporated.
Vegetables: For extra flavour, you could use a pack of wild mushrooms or use a mix of different varieties
Serving suggestion: You could serve slices of this pie with some steamed greens and new potatoes.
Vegan options: This pie can be made into a vegan dish by replacing the cheese with a vegan variety, use a plant-based cream, nut milk and olive oil spread, and make sure the puff pastry you buy has been made with olive oil, using the nut milk as an egg wash.
Type of dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 4 people and roll the pastry accordingly. You could also make individual pies if you preferred.
Nutrition
Calories: 878kcal | Carbohydrates: 87g | Protein: 35g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 487mg | Potassium: 1390mg | Fiber: 13g | Sugar: 16g | Vitamin A: 2364IU | Vitamin C: 19mg | Calcium: 486mg | Iron: 9mg