Super Green Summer Pie

Super Green Summer Pie

Ready in 30 minutes Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 17, 2017.

Keep an eye on pastry while cooking, as it can brown up quickly.


Ingredients

Pastry Lids

  • 250g puff pastry
  • 1 egg
  • 15g mixed sesame seeds

Super Green Summer Pie Filling

  • 4 baby leeks
  • ½ broccoli *
  • 1 bunch asparagus
  • 1 teaspoon wholegrain mustard
  • ½ cup sour cream
  • 1 cup vegetable stock
  • ½ teaspoon brown sugar
  • 1 sachet veggie pie mix
  • Zest and juice of 1 lemon
  • 125g frozen peas

Courgette Toss

  • 2 teaspoons vinegar (e.g. white wine, white)
  • 1 teaspoon wholegrain mustard
  • 1 courgette
  • 100g baby spinach

Steps

  1. Preheat oven to 200°C. Line an oven tray with baking paper. Place pastry onto prepared tray and cut into 3 rectangles. In a small bowl, whisk egg, then brush each square with egg and sprinkle with sesame seeds. Bake in oven for 15-17 minutes, until puffed and golden.
  2. Thinly slice leeks; dice broccoli and stalk 1cm; remove woody ends from asparagus and slice into 3cm lengths.
  3. Heat a drizzle of oil in a large fry-pan on medium heat. Add leeks to pan and cook for 1-2 minutes, until starting to soften.
  4. Add broccoli, first measure of mustard, sour cream, stock, sugar, veggie pie mix and lemon zest and juice. Cook for 2-3 minutes. Add asparagus and peas. Cook for a further 2-3 minutes, until tender, bright green and sauce has thickened. Season to taste.
  5. Add vinegar and second measure of mustard to a medium bowl and mix to combine. Peel courgette into ribbons, add to bowl along with spinach. Season and toss to combine.
  6. To serve, spoon a generous helping of super green summer pie filling onto each plate, top with a pastry lid and serve courgette toss on the side.

Nutritional Information

Energy 2860 kj
684 kcal
Protein 23.9g
Carbohydrate 61.7g
Fat 34.1g