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Name: NEILSON PUBLC VEGETABLE PIE
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 Pieces Leeks; 150 g Mushrooms; sprig Thyme; 15 g Butter; 1 Tsp Flour; 300 ml Milk; 300 ml Vegetable Stock; Black pepper; Ready to roll puff pastry; Beaten egg and milk for glazing; 2 Pieces Finely chopped onions; Splash Vegetable oil; 2 p Green pepper; 2 Large Carrot Diced; 2 P Courgettes; 1 Head Broccoli Florets; 1 p Red onion; 1 p Abergine

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INGREDIENTS

2 Pieces Leeks
150 g Mushrooms
sprig Thyme
15 g Butter
1 Tsp Flour
300 ml Milk
300 ml Vegetable Stock
Black pepper
Ready to roll puff pastry
Beaten egg and milk for glazing
2 Pieces Finely chopped onions
Splash Vegetable oil
2 p Green pepper
2 Large Carrot Diced
2 P Courgettes
1 Head Broccoli Florets
1 p Red onion
1 p Abergine

INSTRUCTIONS

Preheat oven to 200°C Heat oil in a frying pan and add the leeks, mushrooms , Onions and thyme leaves and fry for about 10 mins until softened and slightly caramelised. Now add the rest and continue to fry till all are half cooked

Make a white sauce: melt the butter in a small saucepan and add the flour, stirring well with a wooden spoon to make a paste. Cook for 1 min. Pour over the milk a little at a time, whisking continually until you have a thick sauce. Crumble in the stock cube and season with pepper to taste.

Mix the veg mixture with the sauce and pour filling into a deep pie dish.

Grease the edges of the pie dish with a little butter. Roll out the pastry and transfer to the pie dish to make a lid. Trim the pastry from around the edges and press down to seal.

Brush milk or egg over the pastry to glaze it. Prick it with a fork and place in the oven at 200°C for 15-20 mins. The pastry should be risen and golden brown when you take it out.

Allow the pie to stand for 5-10 mins,

NOTES

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NEILSON PUBLC VEGETABLE PIE

2 Pieces Leeks
150 g Mushrooms
 sprig Thyme
15 g Butter
1 Tsp Flour
300 ml Milk
300 ml Vegetable Stock
 Black pepper
 Ready to roll puff pastry
 Beaten egg and milk for glazing
2 Pieces Finely chopped onions
 Splash Vegetable oil
2 p Green pepper
2 Large Carrot Diced
2 P Courgettes
1 Head Broccoli Florets
1 p Red onion
1 p Abergine

Mix the veg mixture with the sauce and pour filling into a deep pie dish.

Grease the edges of the pie dish with a little butter. Roll out the pastry and transfer to the pie dish to make a lid. Trim the pastry from around the edges and press down to seal.

Brush milk or egg over the pastry to glaze it. Prick it with a fork and place in the oven at 200°C  for 15-20 mins. The pastry should be risen and golden brown when you take it out.

Allow the pie to stand for 5-10 mins,

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Nutrition

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Serving Size: 1 Recipe (691g)
Recipe Makes: 1 Recipe

Calories: 269
Calories from Fat: 131 (49%)

Amt Per Serving		% DV

	Total Fat 14.6g	19 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 0.9g
Cholesterol 38.4mg		12 %
Sodium 1417.3mg		49 %
Potassium 1078.5mg		28 %
Total Carbohydrate 30.1g		9 %
	Dietary Fiber 6g	24 %
	Sugars, other 24.1g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 269

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