By Yum Sun
Springtime Asparagus & Pea Pie With Roasties
23 steps
Prep:45min
Vegetarian seasonal veg pie. While the asparagus-topped pastry bakes in the oven, you'll enrich caramelised shallot, peas and asparagus with soya cream. Top your filling with the golden pastry lids to serve, with roasted waxy potatoes to the side.
Updated at: Thu, 17 Aug 2023 08:02:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
46
High
Nutrition per serving
Calories818.9 kcal (41%)
Total Fat31.2 g (45%)
Carbs105.7 g (41%)
Sugars31.7 g (35%)
Protein25.5 g (51%)
Sodium10210.6 mg (511%)
Fiber12.2 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 200°C/ 180°C (fan)/ gas 6 Boil half a kettle
Step 2
Chop the waxy potatoes in half, lengthways
Step 3
Add the chopped potatoes to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and pepper and give everything a good mix up
Step 4
Put the tray in the oven for 25-30 minutes or until golden
Step 5
Peel and quarter the shallots
Step 6
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Step 7
Once hot, add the shallot wedges to the pan with a pinch of salt and cook for 3-4 min or until they are slightly softened and beginning to caramelise
Step 8
While the shallots are caramelising, peel and finely chop (or grate) the garlic
Step 9
Slice 3 asparagus lengthways, then chop the remaining asparagus into bite-sized pieces
Step 10
Once the shallots have caramelised, add the chopped garlic to the pan with a pinch of salt and cook for 1 min further or until the garlic has softened
Step 11
Once softened, add the single soya to the pan with the vegetable stock mix and 50ml boiled water
Step 12
Season with a generous grind of black pepper and bring to the boil over a high heat, once boiling, reduce the heat to low and cook for 6-7 min or until reduced to a thicker consistency
Step 13
Dust your work surface with a generous sprinkling of flour
Step 14
Unwrap the puff pastry and roll it out to approx. 1 cm thickness with a rolling pin and cut into 2 rectangles
Step 15
Press the halved asparagus into the pastry diagonally and crimp the borders with a fork
Step 16
Add the pastry rectangles to a baking tray lined with non-stick baking paper and put the tray in the oven for 15 min or until the pastry is puffed up, golden and cooked through – these are your asparagus pie lids
Step 17
Once the pastry has 10 min left, roll the lemon with your hand on a hard surface (to release more juice) and cut in half
Step 18
Add the chopped asparagus and peas to the pan with the juice of 1/2 lemon and a very generous crack of black pepper
Step 19
Cook for 8-9 min or until the asparagus is tender with a slight bite – this is your springtime asparagus & pea pie filling
Step 20
Cut the remaining lemon into wedges
Step 21
Serve the springtime asparagus & pea filling with the roasties to the side
Step 22
Top the pie filling with the asparagus pie lids and garnish with the lemon wedges
Step 23
Enjoy!
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