Vegetable Puff Pie Serves: 4 50g (2oz) butter or margarine 40g (1½oz) plain flour 450ml (¾ pint) milk 125g (4oz) button mushrooms, halved and sauteed 1 carrot, sliced 1 leek, sliced and blanched 75g (3oz) broccoli florets, blanched 250g pack ready to roll puff pastry beaten egg or milk to glaze salt and freshly ground black pepper 125g (4oz) grated Cheddar cheese 1 tablespoon freshly chopped parsley pinch of English mustard powder Preheat the oven to 200 °C, 400 °F, Gas Mark 6. Melt the butter or margarine in a saucepan and add the mushrooms. Fry for 3-4 minutes until softened. Remove from the saucepan , add the flour and cook for 1 minute. Remove from the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring continuously until the sauce thickens. Stir in the cheese, parsley and mustard. Add the mushrooms, carrot, leek, broccoli, and seasoning to taste. Mix well and place in a pie dish. Dampen the pie dish rim. Roll out the pastry on a lightly floured surface. Cut off a strip of pastry and place on the dish rim, brush with water. Place on the pastry lid and press the edges together to seal. Trim and flute edges. Make a hole in the top of the pie. Use trimmings to make shapes. Glaze well. Place in the preheated oven for 30 minutes until golden brown. Back To Recipe Index. Back To My Main Page.