Lid­ded or not, with or with­out a base, your pas­try wrapped treats are as tasty as they are con­tentious

The Guardian - Cook - - Reader's Recipe Swap -

Gen­tly fry the onion, gar­lic, cel­ery, leek, car­rots and pota­toes in a large pan with a knob of but­ter. Cook for 15 min­utes, or un­til the veg is soft. Add the thyme and flour. Stir to coat and cook for a fur­ther 2 min­utes.

Stir in the stock, cream, mus­tard, bay leaf, nut­meg and but­ter beans. Bring to the boil, then sim­mer for 15 min­utes, or un­til re­duced. About 3-5 min­utes be­fore the end, add the kale and sage, and sea­son to taste. Turn off the heat and al­low to cool slightly be­fore trans­fer­ring to your pie dish.

Set the oven to 200C/400F/gas mark 6. Grease the rim of your filled pie dish, then cut a thin strip of pas­try, about 2cm wide, and press it on to the edge. Brush with cold wa­ter and cover with the rest of the pas­try. Trim away the ex­cess, then crimp the edges. Cut two slits into the mid­dle and brush with beaten egg. You can use the left­over pas­try to make shapes: just re­mem­ber to glaze these with egg, too.

Bake for 45 min­utes, un­til the pas­try is puffed up and golden. Serve with steamed green veg and salad.

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