Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 6.87 dollar
Difficulty level: 2 out of 4
11 Ingredients
- 3tablespoons butter, divided
- 3 medium leeks, sliced
- 4 medium carrots, peeled and sliced
- 4 cloves garlic, peeled and minced
- 1 vegetable stock cube (reduced salt)
- 1teaspoons Dijon mustard
- 150grams peas, frozen
- 2tablespoons plain flour
- 1 2/3 cup creme fraiche
- 500grams broccoli, chopped
- 200grams puff pastry, ready rolled
Nutrition per serving
3200kJ / 768Cal
3200 Kilojoules or 768 Calories
37% of daily energy intake*
Protein
14.7grams
Fat
57.5grams
Carbs
49.8grams
Sugars
15.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This veggie packed pot pie is a great, comforting vegetarian dinner option the whole family will enjoy.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Melt a tablespoon of butter in a large pan on medium heat and cook the leeks for 5 minutes, until softened. Add the carrots and garlic and cook for 3 minutes.
Step 2 of 4
Crumble in the stock cube, add 150ml of water and cook until the cube has dissolved and the liquid has reduced by half. Stir in the Dijon mustard and peas and remove from the heat.
Step 3 of 4
Sprinkle the mix with flour, add the creme fraiche and mix well to coat. Pour the mix into a baking dish.
Step 4 of 4
Roll out the pastry to make a lid large enough to cover the filling and crimp the edges to seal. Brush with melted butter, make a couple of cuts on the surface to let out the steam and bake for 20-25 minutes until the pastry is puffed and golden.
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