Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • 1 tbsp butter
  • 1 leek (sliced)
  • 1 pinch salt
  • 4 carrots (diced)
  • 2 cloves garlic (crushed)
  • 250 grams chestnut mushrooms (cubed)
  • 2 tbsp plain flour
  • 1 cup peas (frozen)
  • 250 ml milk
  • 150 grams cheddar cheese (grated)
  • 1 pinch black pepper (ground)
  • 1/2 tsp wholegrain mustard
  • 300 grams puff pastry
  • 1 egg (beaten)

Instruction

  • Pre-heat your oven to 180C / 356F / gas mark 4.
  • In a sauce plan, melt the butter in the olive oil on a low heat before adding the sliced leek and the salt then cook for 2-3 minutes. 
  • Add the diced carrot and cook for another 5-8 minutes until the carrots and leeks have started to soften.
  • Add the mushrooms and crushed garlic to the pan and cook for another 5 minutes. 
  • Next, add the plain flour to the ban and stir until the butter and juices from the vegetables have created a paste with the flour.
  • Pour in the milk and mix well so that the flour dissolves in the milk creating a thick sauce.
  • Let the sauce simmer gently before adding the cheese, mustard and black pepper.
  • Once the cheese has melted add in the frozen peas.
  • Cook until the peas have thawed and the cheese sauce has thickened.
  • While the cheesey vegetables are cooking, roll out your pastry and cut out a lid, exactly the same size as the top of your oven dish.
  • Cut out "say cheese" using alphabet cutters from the leftover puff pastry. 
  • Spoon the cheesey vegetable mix into your oven dish.
  • Place the pastry lid on top of the vegetables and press the edges down using a fork.
  • Brush the pastry with the beaten egg and stick the "say cheese" letters on top.
  • Place into the centre of your oven and cook for 45 minutes or until the pastry is crisp and golden brown.
  • Serve immediately with some steamed green veggies.