This recipe is the perfect centrepiece for any family lunch. Easy, nutritious and looks far more expert than the actual expertise needed!
No Cluck Chicken and Vegetable Spring Pie
Course: MainDifficulty: MediumIngredients
375g pack of ready rolled puff pastry
1 tablespoon of olive oil
1 large knob of butter
2 cloves of crushed garlic
6 leeks cleaned and chopped
1 chopped onion
250g of chestnut mushrooms, cleaned and chopped into quarters
500g of frozen Quorn pieces
4 x carrots chopped
Small bundle of asparagus, trimmed and chopped
125g of petit pois peas
45g of plain flour
150ml of white wine
100 ml of vegetable stock
2 tsp of Dijon mustard
150ml of double cream
60g of grated pecorino, or parmesan substitute
A few sprigs of chopped fresh tarragon
1 tsp of celery salt
1 tsp of dried parsley
Salt and pepper to taste
1 beaten egg and a good pinch of salt for the egg wash
Directions
- Preheat the oven to 200C
- Put a pan of salted water on to boil, when bubbling add the carrots and cook for 8 minutes, then add the chopped asparagus, petit pois peas and boil for a further 2 minutes. Drain and blanch in cold water to retain their colour and bite. Put aside until needed.
- In a large cooking pot, heat the olive oil, and butter, then add the garlic.
- Add the leeks and onions and sweat gently until softened but still retaining their colour.
- Add the chopped mushrooms, celery salt and season with salt and pepper and cook for 5 mins.
- Tear the Quorn bag slightly and put in the microwave for two minutes – this is my cheat to half defrost the Quorn before adding to the pot, cook for a further 5 mins.
- Pour in the white wine and give everything a good stir, cook for another 5 mins, then add the flour and give everything a really good stir.
- Followed with the Dijon mustard, hot vegetable stock, and cook for a few more minutes.
- Add the double cream, tarragon, parsley, and season to taste again.
- Cook for a further 5 minutes before adding the grated cheese, now add the blanched carrots, peas, and asparagus, stir well to combine.
- Pour the filling into a large ovenproof casserole dish
- Cut thin strips of pastry off the rectangle of your pastry just to line the rim of the casserole dish, brush with a little egg wash.
- Carefully lay the pastry over the dish and make two slits for the steam to escape. If you fancy you can cut out shapes as I have done and arrange decoratively.
- Pinch and crimp the sides of the pastry, and then brush the egg wash all over.
- Bake for approximately 30 minutes, until the pie is bubbling, and the pastry is golden.
Notes
- Bake for approximately 30 minutes, until the pie is bubbling, and the pastry is golden.
