Root Vegetable Puff Pastry Pie

Name: Root Vegetable Puff Pastry Pie
Prep time: 30 min
Cook time: 6 h 10 min
Total time: 6 h 40 min
Cuisine: European, British
Ingredients: 1 red onion, chopped; 2 carrots, chopped; 2 parsnips, chopped; 1 sweet potato, peeled and chopped; 2 floury potatoes (such as Maris; Piper), peeled and chopped 3 garlic cloves, crushed; 1 tablespoon thyme leaves; 2 tablespoons plain flour; 750 ml (1¼ pints) vegetable stock; 75 ml (3 fl oz) double cream; 100 g (3½ oz) frozen peas; 1 tablespoon wholegrain mustard; 1 egg, beaten; 1 sheet puff pastry salt and pepper; steamed greens, to serve

5 steps

Prep:30minCook:6h 10min

Updated at: Sun, 04 Feb 2024 10:48:01 GMT

Nutrition balance score

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Ingredients

4 servings

1 tablespoonthyme leaves

2 tablespoonsplain flour

750mlvegetable stock

75mldouble cream

100gfrozen peas

1 tablespoonwholegrain mustard

1egg

beaten

1 sheetpuff pastry

Instructions

Step 1

Put the chopped vegetables, garlic and thyme into the slow cooker, then sprinkle over the flour and season well with salt and pepper.

Step 2

Toss the vegetables until well coated in the flour. Pour in the stock and stir together until well combined and there are no lumps of flour. Cover with the lid and cook on low for 6 hours.

Step 3

Stir in the cream, frozen peas and mustard, replace the lid and cook, still on low, for a further 10 minutes until the sauce is thickened and creamy and the vegetables are tender.

Step 4

Preheat the oven to 200°C (400°F), Gas Mark 6. Carefully spoon the vegetable mixture into a 23 × 33 cm (9 x 13 inch) ovenproof dish. Brush a little of the beaten egg around the top edges of the dish, then drape over the pastry sheet, pressing the edges to seal. Trim off any excess pastry, then brush the top with the remaining beaten egg.

Step 5

Bake in the oven for 10 minutes until the top is golden brown and puffed up. Serve with steamed greens.