Easter Pie

Ingredients

• Puff pastry roll 

• 500 ml milk

• ½ broccoli small florets and cubed stalk

• Potato large, cubed

• ½ cauliflower small florets and cubed stalk 

• 200g cheddar grated

• 50g butter

• Small bunch chives, chopped 

• 50g flour

Prep time – 20 mins

Cooking time – 45 mins

Serves - 4 people

Method

• Step 1

Melt the butter in a saucepan then stir in the flour (and a big spoon of Dijon or any mustard if you have it) and cook for 1 min until you have a thick paste. Gradually pour in the milk and stir or whisk until smooth and bubbling. (keep a tiny bit of milk to glaze the pastry)

 Keep stirring until you have a nice thick creamy sauce. Remove from the heat and stir in the grated cheese and a big pinch of black pepper and salt. 

• Step 2

Heat oven to 200c. Bring large pot of water to the boil with a pinch of salt. Cook the potato chunks for 5 minutes before adding the broccoli and cauliflower for another 5 minutes. Drain the veg. Stir all of the veg into the white sauce with the chives. 

• Step 3

Pour the veg and cheese sauce mix into a pie dish or a cake tin or deep small roasting tin if that’s what you have!

Roll the pastry over the top and use a fork to press around the edge of the pie. Trim off any excess pastry. Brush milk over the pastry (or use fingers!) If you have any spare pastry you could make a word, a face etc and stick on with milk : ) 

Bake for 25 mins until pastry is golden.

Additional recipe notes

Serve with salad, roast potatoes, jacket potatoes, whatever you fancy! Frozen peas or spinach would be really good in there. As would chicken and or ham/bacon if you have any : )