Begin by making the pastry, which as usual I do in my food processor. Simply process the ingredients but only until quite coarse and bring together with a small amount of water. I use a pie dish with a removable base and corrugated sides which is also non-stick. The pie simply slides out of this dish. I’ve found that to cut a small strip to add as another layer around the rim makes for a nice crunchy edge and also a better look.
Preheat oven to 180°C, 350°F
Blind bake for 15 mins until the shell is firm.
Without bothering to wash out the food processor bowl, add all the filling ingredients except the peas, and process until even, rather than smooth.
Fill the waiting pie shell and sprinkle the peas across the top.
Bake for a further 20 to 30 minutes until the filling is firm but not dried out.
Ingredients
For the filling
1 head broccoli cut into florets
handful of coriander
handful of mint
few leaves broad leaf thyme
3 eggs
approx 150 g Stilton, crumbled
approx 100g Parmesan or Cheddar, grated
200ml milk
handful peas (frozen is fine, I used petit pois)
salt and pepper
For the pastry
115g (4oz) butter
230g (8oz wholewheat flour)
salt
I served mine with gingered carrots. The combination was absolutely delicious but the pie stands admirably alone……
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