Last Week: Favourite Things + A Recipe
April 23, 2012
2. Canoli - a sweet reward after painting. Haven't had one of these in ages.
3. Ordering a pizza and leaving it unattended for a minute so someone could warm his bum on it!
4. Re-discovering a favourite cookbook - the recipe for the pot pies came from this one, see below.
Individual Vegetable Pot Pies
1 medium potato, peeled, cut into small cubes
150g pumpkin, peeled, cut into 1cm cubes
1 large carrot, peeled, cut into 1cm cubes
150g small broccoli florets
1 tablespoon oil
1 onion, finely chopped
1 red capsicum, cut into 1cm squares
2 tablespoons plain flour
1 1/2 cups milk
1 cup grated cheddar cheese
2 egg yolks
salt and cayenne pepper, to taste
2 sheets ready-rolled puff pastry
1 egg, lightly beaten
1 tablespoon poppy seeds
Preheat oven to hot 210C (415F). Brush six 1-cup capacity ramekins* with oil. Steam or microwave the potato, pumpkin, carrot and broccoli until just tender. Drain well and place in a large bowl. Heat the oil in a frying pan and cook the onion and capsicum over medium heat for 2 minutes until soft. Add to the bowl.
Heat the butter in a pan and add the flour. Stir over low heat for 2 minutes or until lightly golden. Add the milk gradually, stirring until smooth. Stir over medium heat for 3 minutes or until the mixture boils and thickens. Boil for another minute, then remove from the heat and cool slightly. Add the cheese and yolks to the sauce and stir to combine. Season to taste.
Add the sauce to the vegetables and stir to combine. Divide between the ramekins. Cut 6 (or 4 if using bigger dishes) circles from the pastry to fit the top of the ramekins and press the edges to seal. Brush with beaten egg and sprinkle with poppy seeds. Bake for 30 minutes until golden brown.Pies are best eaten on the day they are made.
*This made 4 pies in the giant soup mugs.
Recipe from The Essential Vegetarian Cookbook, Murdoch Books