Friday 4 October 2013

Storecupboard Dinners - Cheesy Veg Pie

Standing in front of the open freezer wondering what I could make out of a bag of mixed veg, a bag of chicken tikka pieces (not for me, obviously, being a vegetarian) and a packet of ready-to-roll pastry.  Well, pies, of course!

You can, if you do so wish, make your own pastry. I usually keep some frozen pastry for a quick quiche fix.

As usual, nothing is weighed, just judge by eye  :)

What you need:
  • Pastry (frozen or otherwise)
  • Blob of butter (or cooking marg)
  • Spoon, or so, of flour
  • Mustard Powder
  • Bits of cheese.
  • Milk
  • 1 Egg  (optional)
  • Fillings  (meat, veg, fish, Quorn - thawed and cooked)
What you do:
  • Thaw the pastry and line your dishes with it  (I am making two separate pies here, but you can make one large one)
  • Pop the butter in a pan and heat over a low heat with the mustard powder.

  • When melted, add a spoon full of flour and mix until the blob becomes all doughy (for a step-by step tutorial to easy cheese sauce click HERE

  • Add a little more flour if you think it is needed.
  • Add milk, splosh by splosh, stirring in well inbetween, until the mixture resembles a thick sauce.
  • Break in bits of cheese - any cheese can go into this, cream cheese, soft cheese, blue cheese, good old cheddar.  Old hard bits of cheese too.

  • Stir until melted and remove the pan from the heat.
  • Drop in the egg and mix well.  (You can leave the egg out, it just helps it thicken)

  • Mix your cooked chosen pie filling into the sauce  (meat, veg, fish etc...)

  • Fill your pie and put on the pastry top.

  • Brush with milk and sprinkle with a little cheese for a cheesy pastry crust.

  • Scoff.

 This recipe is also part of my "things to do with a bag of mixed veg" posts, you can find more by clicking the links below.

Email me through your Storecupboard Dinner recipes and I will feature them in my blog, or if you prefer add a link to your own blog in the comment box.


I would love to hear from you, questions, comments and salutations all welcome.