Cheesy broccoli and sweetcorn pie
Rustic and wholesome, this vegetable pie showcases wholemeal pastry with its delicious nutty texture. This type of pastry can be a little more tricky to work with but with a little patience success will be yours.
| Preparation time | 35 minutes + chilling |
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| Cooking time | 25 minutes |
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| Total preparation time | 1 hour |
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| Serving number |
4 |
| Difficulty |
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| Average rating |
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Ingredients
- FOR WHOLEMEAL/WHOLEWHEAT PASTRY
- 100 g / 3/4 cup Wholemeal flour (/Wholegrain)
- 50 g / 1/3 cup Plain flour (or All purpose flour)
- 1/2 tsp / 1/2 tsp Salt
- 2 tbsp / 2 tbsp Wheat germ
- 100 g / 1/2 cup Butter, unsalted (or shortening)
- 1 large Egg
- Ice cold water to mix
- FOR FILLING
- 1 large / 1 large Leek
- 2 tbsp / 2 tbsp Butter, unsalted
- 2 tbsp / 2 tbsp Wholemeal flour (/Wholewheat flour)
- 250 ml / 1 cup Milk
- 1 tsp / 1 cube MAGGI Vegetable bouillon (broth/stock)
- 225 g / 8 oz Broccoli florets (roughly chopped)
- 150 g / 1/2 cup Sweetcorn (canned or frozen)
- 100 g / 4 oz Gruyere cheese, mild (or Cheddar)
- Milk for brushing
Preparation steps
- First make the pastry. Put the flours, salt and wheat germ into a bowl and stir to combine. Cut the fat (100g/1/2 cup)into small pieces and add to the bowl with the flour.
- Rub the fat into the flour using your finger tips until the mixture resembles breadcrumbs.
Add the beaten egg. Mix to a soft but not sticky dough adding a few drops of cold water if necessary. Knead or work lightly on a floured worksurface until smooth, then wrap in plastic food wrap and chill for 30 minutes.
- Next make the filling. Cut the leek in half lengthways and then cut into 1cm/1/2 inch lengths. Rise well to remove any dirt and drain well.
- Melt the remaining butter (2 tbsp) in a saucepan, add the washed leek and allow to cook gently for 5 - 10 minutes or until soft but not browned. Stir from time to time during this time.
- Remove from the heat and stir in the remaining flour (2 tbsp) stir well to mix and then add the milk and mix well. Add the MAGGI Vegetable bouillon powder (if using a cube or 1/2 tablet crumble before adding to the mixture)
- Return the pan to the heat and bring to the boil stirring all the time, add the broccoli, reduce the heat and cook for approximately 2 - 3 minutes. Remove from the heat.
- Add the sweetcorn kernels. Stir well. Cut the cheese into small cubes and add to the filling, stir to mix. Set aside to cool.
- Set the oven to pre-heat to 200°C/400°F.
- On a floured worksurface roll out the pastry to a circle slightly larger than your pie plate. Use the pie plate as a guide to cut the pie lid but make it slightly larger than the plate. Cut the trimmings into strips as wide as the brim or edge of the plate.
- Brush the brim or edge of the pie plate with water and press the strips of the pastry around the edge. Pile the filling into the pie plate. Brush the pastry border with water. Place the prepared lid on to the pie. Press down firmly around the edge to seal. Cut away any extra pastry.
- Cut a slit in the top of the pastry. Brush evenly with milk.
- Bake for 25-30 minutes in pre-heated oven at 200°C/400°F. Serve hot
Nutritional values per serving
| Carbohydrate, total (g) | 54.00 |
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| Energy (Kcal) | 631.00 |
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| Protein (g) | 22.00 |
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| Fats, total (g) | 39.00 |
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| Energy (Kj) | 2640.00 |
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