Vegetable puff pie


    • Puff pastry sheet (Jus-Rol has no butter)
    • Soya, regular or almond milk
    • A little plain flour
    • 1 leek, rinsed and sliced
    • Broccoli, chopped
    • 2 carrots, chopped
    • Mushrooms, quartered
    • Tarragon



1. Preheat the oven to 190 degrees C.

2. Make a white sauce:

  • Put a tablespoonful of oil or butter in a pan and heat till sizzling.
  • Add around 1-2 tbsp plain flour and stir till there is a solid mass in the pan and fry, stirring, for around 1 minute.
  • Slowly add milk, stirring, till you get a sauce.

3. In a large frying pan, fry the leek slowly until collapsed. Add carrot , then the other vegetables and a splash of water to speed cooking. Cook until tender, not soft. Add the tarragon and fry for 1 further minute, then turn off the heat.

4. Add the white sauce and mix thoroughly.

5. Transfer to a pie dish and top with the puff sheet. Press down carefully on the edges to seal the pie and cut a cross in the pie to let steam escape.

6. Bake for 20-30 mins, till the pie is golden and bubbling inside.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: