Summer Vegetable Pie
200g Frozen Broad Beans
100g Fresh Carrots
50g Fresh Broccoli
25g Plain Flour
300ml Whole Milk
100g Plain Flour
100g Wholemeal Flour
50g Mild White Cheddar
Method1.Preheat the oven to 200°C/400°F/gas mark 7.
2.Sweat the onions in a large pan. Add the rest of the vegetables, stir to combine and cook until softened. Add the chickpeas.
3.In a separate pan, melt the margarine (25g) for the sauce and add the flour (25g). Mix until smooth. Gradually add the milk, stirring until it forms a smooth sauce.4.Pour the white sauce over the vegetable mixture and stir. Place the mixture in a flan tin.
5.Make the shortcrust pastry by rubbing the diced margarine into the white and wholemeal flour until it resembles breadcrumbs. Then add the grated cheese and a little water to bring it together. Rest the pastry for 30 minutes in a cool place.
6.Roll out the pastry and place on top of the vegetable mixture. Bake in the oven for 30–40 minutes until the pastry is cooked.