50 g Butter or margarine; (2oz)
40 g Plain flour; (1 1/2oz)
450 ml Milk; ( 3/4 pint)
125 g Button mushrooms; halved and
-sauteed
; (4oz)
1 Carrot; sliced
1 Leek; sliced and blanched
75 g Broccoli florets; blanched
-(3oz)
1 250 gram pac ready to roll
-puff pastry
Beaten egg or milk to glaze
Salt and freshly ground
-black pepper
125 g Grated Cheddar cheese; (4oz)
1 tb Freshly chopped parsley
1 pn 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 holly
and ivy shapes and berries. Glaze well.
Place in the preheated oven for 30 minutes until golden brown.
Yields
4 servings