Green Summer Vegetable Pie
This meal was the result of two things. Firstly, I shared an an organic veg box for a year. This meant that vegetable buying and meal planning became somewhat disconnected- if you wanted a stir fry, and you had a pile of root vegetables, then it was root vegetable stir fry!
This still affects me sometimes, and I find myself unable to buy vegetables for particular meals. Instead, I pick up a random selection, and then have to work out what to do with them.
The second causal factor- I asked my husband what we should have for tea. He’s from Lancashire. He said pie.
So pie it was! The vegetables I bought were fennel, asparagus and spring onions. I added to these a cupful of frozen peas, defrosted with some boiling water. I prepared the vegetables as pictured.
I decided to use suet crust pastry. For two people, use 4oz self raising flour and 2oz vegetable suet. Stir these together, then mix in cold water until it sticks together, but not to your hands. Add extra flour if necessary. Then, mix in a good wodge of crumbled lancashire cheese.
Now put the pastry in the fridge. Pastry, like anyone, likes a good rest. Put approx 2tbsp of oil and a piece of spring onion into a saucepan. When it starts to sizzle, add the rest of the veg and stir round until it begins to soften.
Now for my lump-free white sauce method. Mix in approx 2tsp of plain flour so that it coats the vegetables. Stir in a little milk, and continue to add milk gradually until it looks like the picture.
Now you can season it with 1tsp nutmeg and 1tsp cumin, and cook, stirring frequently, until the sauce thickens. Now you just need to pour it into a pie dish, roll out the pastry and place it on top! Brush with a little milk if you want.
Bake it in the oven on 200°C for around half an hour, or until the pastry is crispy, and serve. The crunchy cheesy pastry is simply unbeatable.