mccartney creamy veg pie

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* Exported from MasterCook *

 

Creamy Vegetable Pie (Mccartney)

 

Recipe By : LINDA'S KITCHEN by Linda McCartney (Little, Brown)

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables Classified

*Mccartney Entrees

*Sorted

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/3 cups corn kernels

3/4 pound broccoli

3/4 pound zucchini

3/4 pound carrots

1/4 pound french beans

3 small leeks

1 1/4 cups bechamel sauce

fresh summer herbs -- a bunch

such as tarragon; thyme;

dill chopped

8 ounces puff pastry

 

1. Steam all the vegetables separately until they are tender or slightly crisp.

 

2. Leave to cool, reserving cooking liquids, then chop if necessary into

bite-size pieces.

 

3. Thin out the bechamel with about 1/4 pint / 150ml of the reserved liquids.

 

4. Stir in the vegetables and herbs and pour into a large ovenproof dish.

 

5. Roll out the pastry to a round or other shape that is 1 inch (2.5cm) larger

than the diameter of the dish. With the trimmings make a long thin strip of

pastry. Moisten the rim of the dish and place this strip on it. Moisten the

strip, then place the pastry lid on top and press down with a fork to seal the

edge.

 

6. Bake at 200C/ 400F/ Gas Mark 6 for 30-40 minutes or until the pastry is risen

and golden.

 

 

Notes: Serves 4-6 The joy of this pie is that you can make it across the

seasons, choosing your favourite vegetables. Spring, Summer or Winter it makes a

mouthwatering meal.

 

1998 Hanneman/McBuster (PER SERVING: 531 cals, 31 g fat)

 

 

 

 

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Nutr. Assoc. : 4638 0 0 0 0 0 0 0 0 0 0

 

 

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