This is the delicious vegetable pie made by my mum, which I alluded to in my Bread and Butter Pudding post. It used up all the vegetables we had in the fridge, along with pastry and cheese which were left over from making New Year party snacks. A great using-up meal, and a special treat since I didn’t have to cook that evening (thanks mum!).
What is your favourite recipe for using up Christmas and New Year leftovers?
- one leek
- one carrot
- a handful of mushrooms
- a handful of green beans
- a splash of cream
- a couple of spoons of cream cheese (we used a Middle Eastern cream cheese called Labneh, it is similar to Philadelphia cheese)
- a small handful of hard cheese (we used stilton)
- one egg
- a sheet of puff pastry
Saute the leeks and mushrooms together in oil or butter for a few minutes. Next blanch the carrots and beans and combine all the vegetables in a bowl with cream, cream cheese and crumbled stilton. When this mixture is cool, stir in the beaten egg (it would be good to keep a little bit of the egg to one side to brush the pastry with).
Lay out the pastry on a baking tray and put the filling on one half (leaving space around the edge to seal the pastry parcel). Brush the edges with milk or egg and then fold the pastry over so that it has a lid and press down the edges with a fork. Brush with egg or milk and top with a grind of salt.
Bake at 180oC for approximately half an hour.