Cau­li­flower and corn pie

Pilbara News - - Property -

Prepa­ra­tion 15 min­utes

Cook­ing 35 min­utes

Serves 4


2 sheets short­crust pas­try 1 leek, washed and sliced 1 cau­li­flower, cut into small flo­rets 2 cloves gar­lic, crushed 1 cup creamed corn 2 cups chicken stock 1 tbsp corn­flour 2 tsp white pep­per


Pre­heat oven to 200C. Line a 1 litre ca­pac­ity pie dish with one sheet of pas­try. In a large saucepan, add leek, cau­li­flower, gar­lic, and corn. In a small mix­ing jug, com­bine corn­flour and white pep­per with a lit­tle of the stock to make a smooth paste. Add this mix­ture and re­main­ing stock to the veg­eta­bles. Place over medium heat for 10 min­utes so that stock be­gins to sim­mer and thicken. Pour this mix­ture into pre­pared pie base. Place sec­ond pas­try sheet on top. Press down edges to seal. Trim any ex­cess. Bake for 25 min­utes so that pas­try is golden. Al­low to cool for 10 min­utes be­fore cut­ting. Serve with steamed car­rots and broc­coli.

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