Recipe - Vegetable Puff Pie

50 g Butter or margarine; (2oz)
40 g Plain flour; (1 1/2oz)
450 ml Milk; ( Three fourths pint)
125 g Button mushrooms; halved and
sauteed
; (4oz)
1 Carrot; cut or sliced up
1 Leek; cut or sliced up and blanched
75 g Broccoli florets; blanched
(3oz)
1 250 gram pac ready to roll
puff pastry
Beaten egg or milk to glaze
Salt and freshly ground
black pepper
125 g Grated Cheddar cheese; (4oz)
1 tablespoon Freshly chopped parsley
1 pn English mustard powder

Preheat the oven to 200 øC, 400 øF, Gas Mark 6. Melt the butter or
margarine in a saucepan and add the mushrooms. Fry for 34 minutes until
softened. Remove from the saucepan , add the flour and cook for 1 minute.
Remove from the heat and gradually whisk in the milk.

Return to the heat and bring to the boil, stirring continuously until the
sauce thickens. Stir in the cheese, parsley and mustard. Add the mushrooms,
carrot, leek, broccoli, and seasoning to taste. Mix well and place in a pie
dish.

Dampen the pie dish rim. Roll out the pastry on a lightly floured surface.
Cut off a strip of pastry and place on the dish rim, brush with water.

Place on the pastry lid and press the edges together to seal. Trim and
flute edges. Make a hole in the top of the pie. Use trimmings to make holly
and ivy shapes and berries. Glaze well.

Place in the preheated oven for 30 minutes until golden brown.

Converted by MC_Buster.

NOTES : A delicious vegetable winter pie.

Converted by MM_Buster v2.0l.