Try this Vegetable Puff Pie recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200 ?C, 400 F, Gas Mark 6. Melt the butter or margarine in a saucepan and add the mushrooms. Fry for 3-4 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. NOTES : A delicious vegetable winter pie.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 6.5mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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. |
Calories per serving: 1
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