1 tb Peanut oil; or more as
-needed
1 lg Onion
1 md Leek
2 lg Carrots
2 lg Potatoes
1 sm Head of broccoli
2 tb Garden peas
4 Cooked chickpeas OR cooked
-lentils; optional
1 pk Puff pastry
1 ts Mixed herbs
1/2 ts Dijon mustard; mild
1 Vegetable stock cube
Black pepper
Salt
Milk or beaten egg; to brush
Pastry
Select a large oven-proof, lidded casserole dish. Roll out the puff pastry
to desired thickness (usually up to half a centimetre thick is fine). Stand
the dish upside down on the rolled out pastry and using a sharp knife, cut
the shape out an inch bigger than the dish. Leave the pastry somewhere
cool.
Set the oven at the temperature required for the puff pastry (usually quite
hot).
Chop the onion and leek and fry over a medium heat in the casserole dish
for about 5 minutes. Scrub/peel the potatoes and carrots and then dice the
potatoes and chop the carrots similarly. Add to the onion and leek mixture
and cook for a few more minutes, without burning. Add enough water to cover
the mixture, followed by the stock cube, herbs, mustard, black pepper and
pinch of salt. Mix thoroughly, then bring to the boil and reduce to a
simmer, put the lid on and allow to bubble gently for about 10 minutes.
Wash and chop the broccoli into bite-sized pieces and add the rest of the
vegetables and cook for another 5 minutes.
There should be only just enough liquid for the vegetables to sit in, like
a thick soup, but they should not be swimming in it. If there is too much
liquid, remove the lid and let the mixture cook a little longer. Remove
from the heat. Carefully place the pastry lid on top, and crinkle the extra
pastry around the edges to make a crust. Brush with milk or beaten egg and
make some steam holes with a sharp knife. Cook in the oven for about 40
minutes until the pastry has risen and is golden brown.
Personal WebPage: Lynda’s (11 Mar 98) by Lynda Thornton, United Kingdom.
Interests include vegetarian cuisine.
Yields
4 Servings