Cauliflower and corn pie
Preparation 15 minutes
Cooking 35 minutes
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.