This tasty Vegetarian Pie is actually something I baked way back in December. I can't believe it has taken until now for me to share it with you! My oven has been on the fritz again, and so I have been somewhat limited in what I can cook until it is fixed. This time it is the thermostat.
It just keeps heating and heating and heating, without any shut off when the temperature you have it set to is reached. Not very ideal when it comes to baking anything! They are supposed to come sometime today and sort it out. Finger's crossed!
So, this is why I am showing you this recipe today. I had forgotten all about it, and while I normally wouldn't share two recipes with broccoli in them two days in a row, this time it can't be helped!
Hopefully I will be back tomorrow with something really new! I have plans! In the meantime, meet Broccoli Cheese Pie, which is a version of the Cauliflower cheese pie and is sure to convert even the biggest broccoli hater in your home to someone who at least is willing to tolerate it!
And, if you are a person who happens to LOVE broccoli, as I am . . . then you are in for a real treat!
This is kind of like a Broccoli Pot Pie, with a short crust bottom, and a puff pastry lid . . . the filling is so simple to make. Its just steamed broccoli mixed together with some herbed cream cheese, a tin of soup. You could use a a cream/bechamel sauce in its place if you wanted to. I have a wonderful tutorial on making one of those here.
It works well either way. Just stir the cream cheese, sauce and cheddar together and then fold in the broccoli. Filling done. Pop it between two crusts and bake. Bob's your Uncle!
Yield: 4Author: Marie Rayner
Broccoli Cheese Pie
If its between two crusts, I am in love with it. I am a real pie lover and this is such a tasty pie the meat lovers in your house might not even miss the meat!ingredients:
- 1/2 of a 250g tub of Herb & Garlic Cream Cheese (1/2 cup)
- 1 tin of condensed cream of mushroom soup (10 ounce)
- 125ml of hot chicken stock (1/2 cup)
- 2 broccoli crowns, trimmed and broken into florets
- salt and pepper to taste
- 120g of strong cheddar cheese, grated (1 cup)
- 1 sheet of all butter ready rolled short crust pastry
- 1 sheet of all butter ready rolled puff pastry
- 1 small free range egg yolk, beaten with a touch of water
- flaked sea salt and coarsely ground black pepper
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Put a baking tray in the oven to heat.
- Cook the broccoli in a pot of lightly salted boiling water for about 5 minutes until crispy tender. Drain well.
- Return to the saucepan. Stir together the stock, soup and both the cream cheese and the cheddar. Pour over the broccoli and gently stir to combine.
- Line an oval pie dish with the short crust pastry, leaving an overhang. Pour the broccoli mixture into the lined dish. Brush the edge all the way around with a bit of the egg wash. Cover with the puff pastry pressing the edges together and sealing the filling inside. Brush the surface of the pastry with the beaten egg. Snip a few slits in the top with a pair of kitchen scissors to vent.
- Place onto the heated baking tray and bake on the bottom shelf of the oven for 30 minutes, until heated through, the bottom crust is cooked, and the top pastry is puffed and golden brown.
- Spoon out onto heated plates to serve.
While I am perfectly happy to eat this all on its own, Todd likes any pie better if it is served with a pile of mash. He is so, so, so British. Chips are also a favourite! Bon Appetit!
