DISNEY Leek, Broccoli and Cheese Starlight Pie
with Roasted Carrot Batons
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Mustard
- Milk
- May contain traces of allergens
Ingredients
¾ pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
1 unit(s)
Garlic Clove
3 unit(s)
Carrot
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Broccoli
1 unit(s)
Leek
25 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
17 grams
Wholegrain Mustard
(Contains: Mustard)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C. Remove the puff pastry from your fridge. Cut the broccoli into florets (like small trees). Halve any large florets. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Trim the carrot then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Peel and grate the garlic (or use a garlic press). Grate the Cheddar.
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Add the garlic and stir-fry for 1 min. Stir in the water for the sauce (see ingredients for amount), vegetable stock paste, creme fraiche, wholegrain mustard and grated hard Italian style cheese.
Bring to the boil then lower the heat and simmer until thickened, 3-4 mins. Meanwhile, bring a large saucepan of water with 0.5 tsp salt to the boil for the broccoli. Once the sauce has thickened, add the Cheddar and stir until it has melted and has combined to make a smooth cheesy sauce. When boiling, add the broccoli to the water and cook until just tender, 2-3 mins. Once cooked, drain in a colander.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Lay the cooked broccoli into an appropriately sized pie dish and pour over the leek and cheese sauce. Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Cut out a few star shapes from the excess pastry and place on top. Make a small hole in the middle of the pie- this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins, then share out between your plates. Serve the roasted carrots alongside. Enjoy!
