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This healthy, fast and easy to make vegetable and meat pie pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
2 cups asparagus tips, halved
4 cups new potatoes, sliced
3 tbsp. butter, melted
2 tbsp. all-purpose flour, sifted
2 cups milk
1 cup Boursin cheese
1 egg, beaten to glaze
METHOD:
Preheat oven to 400 F (200 C). Fit pastry into a pie dish. Roll out remaining pastry to make a lid. Set aside.
Mix flour into butter until a thick paste forms. Slowly add milk until a lumpless runny sauce is formed. Heat gently until thickened and add the Boursin cheese. Mix well until melted.
Layer asparagus tips and potatoes in pie crust. Pour on cheese sauce and moisten edges of pastry. Put on pie lid and crimp to seal. Glaze lid with egg. Bake for 35 minutes until golden. Serve hot with a light salad for a great family meal.
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