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Broccoli & blue cheese pie

Broccoli & blue cheese pie

By Mia Merheb
20’ Prep time
70’ Cook time
90’ Total time
898 Calories
6 Serving

Summary

This one-pan pie mixture can be made a few days (or even weeks) ahead and chilled or frozen until ready to use. you can freeze the sauce before or after adding your chosen filling depending on what you have to hand and your occasion’s requirements. if using leftover veg, the total weight of cheese and veg needs to be about 700g. then it’s just a matter of topping with ready-made pastry and baking. a meat pie alternative is available here, and a fish pie here.
Mia Merheb 0 Followers

Step by Step

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Step 1

Finely slice the leeks. In a large pan, melt the butter over a low heat. Add the leeks and thyme with a pinch of salt and cook very gently, stirring every so often, for 10 minutes. Add the garlic and cook for 5 minutes more, until the leeks have softened and are starting to colour. Stir in the flour and cook for a couple of minutes, then stir in the vinegar and cook for a minute more. Gradually add the stock, a little at a time, stirring constantly, then add the cream, turn the heat up and bring to the boil, stirring. Simmer for a couple of minutes until you have a thickened sauce (you can chill or freeze at this stage).
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Step 2

Take off the heat; stir through the mustard, herbs and the broccoli and blue cheese filling. Season, then set aside to cool to room temperature. You can cover and chill this for up to 3 days or freeze it for up to 6 weeks.
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Step 3

When ready to cook, preheat the oven to 200ºC, gas mark 6. Spoon the filling into a roughly 1.5-litre pie dish. Dust the worktop with flour, then unroll the pastry onto it, rolling it out a little widthways. Lightly brush the edge of the dish with a little beaten egg, then lay the pastry over the top. Press down the edges and trim. Crimp to seal. Use a small knife to make 2 little holes in the middle for steam to escape.
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Step 4

Brush the top of the pastry with beaten egg. If you like, reroll the pastry scraps to cut out decorations and arrange on top of the pie, brushing with the egg. Put the pie on a baking tray and bake for 40-45 minutes, until the filling is piping hot, and the pastry risen and golden. Stand for 5 minutes, then serve.

Ingredient

  • Garlic
    Garlic
    4 clove/s
  • Broccoli
    Broccoli
    1
  • Leeks
    Leeks
    3
  • Plain flour
    Plain flour
    3 tbsp
  • Apple cider vinegar
    Apple cider vinegar
    2 tbsp
  • Soft herbs
    Soft herbs
    2 tbsp
  • Stock
    Stock
    500 mls
  • Cropwell bishop organic blue stilton
    Cropwell bishop organic blue stilton
    200 grams
  • British blacktail free range eggs medium
    British blacktail free range eggs medium
    1
  • Jus-rol puff pastry sheets
    Jus-rol puff pastry sheets
    320 grams
  • Double cream
    Double cream
    150 mls
  • Unsalted butter
    Unsalted butter
    50 grams
  • Wholegrain mustard
    Wholegrain mustard
    1.5 tbsp
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