Cauliflower & Broccoli pies
Author: Nikki
Recipe type: Mains
Serves: 6
Ingredients
- 2 ½ cups of small broccoli florets
- 2 ½ cups of small cauliflower florets
- ¼ cup of non-dairy butter
- 5 tablespoons plain flour
- 2 teaspoons vegetable powdered stock
- 2 cups of water
- 1 teaspoon Worcestershire sauce
- Salt & pepper to season
- 3 sheets of puff pastry
- Non-dairy milk for basting
Instructions
- Steam broccoli & cauliflower until just tender (do not overcook). I steamed mine in the microwave for about 10 minutes
- In a deep sided fry pan melt the butter over a medium heat
- Sprinkle in flour & whisk to make a thick paste (a roux)
- Combine powdered stock with water
- Pour into the roux slowly whilst whisking the entire time to ensure you get no lumps
- Once a smooth paste, add Worcestershire sauce, salt & pepper & combine
- Add broccoli & cauliflower, stir through & sit to one side to cool slightly
- Preheat oven to 200oC
- Defrost puff pastry
- Using square 4 inch x 1 inch pie pans, cut the pastry sheets into four
- Lightly oil the pans, place in a square of pastry & gently press into the pan
- Fill level with broccoli & cauliflower mixture
- Place another pastry square over top & pinch edges together. Trim to neaten
- Baste with milk, pierce the top with a sharp knife 4 times
- Bake for 25-30 minutes until golden & flakey
Notes
Makes 6 (square)
I prebake my bases. I fill them with barley & bake them for 10 minutes. Remove them, remove the barley & then fill with cauliflower & broccoli. This gives them a firmer & crunchier base.
You can use round pie pans. Cut pastry to shape – ensure you cut them larger than the pan themselves.
I prebake my bases. I fill them with barley & bake them for 10 minutes. Remove them, remove the barley & then fill with cauliflower & broccoli. This gives them a firmer & crunchier base.
You can use round pie pans. Cut pastry to shape – ensure you cut them larger than the pan themselves.
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