Mary Berry, the beloved culinary icon, has unveiled a recipe for a cheesy, vegetarian pie that promises a satisfying and comforting meal. This simple yet delightful dish, featured in her cookbook ‘Mary Makes It Easy,’ can be whipped up in under 30 minutes, making it an ideal choice for a busy weeknight dinner. The recipe yields six generous portions, ensuring there’s enough to share with friends and family.
The pie boasts a creamy and hearty vegetable filling that includes cauliflower, leeks, and mushrooms, all enveloped in a rich cheese sauce. The combination of these ingredients creates a flavor profile that is both satisfying and comforting, making it a true crowd-pleaser.
Here’s what you’ll need for Mary Berry’s humble pie:
For the vegetable filling:
* One large cauliflower, broken into bite-sized pieces
* Two leeks, trimmed and cut into 2cm/3⁄4in slices
* Knob of butter
* 200g/7oz button mushrooms, halved
* 115g/4oz frozen petits pois
* Salt and freshly ground black pepper
For the cheese sauce:
* 55g/2oz butter
* 55g/2oz plain flour
* 450ml/3⁄4 pint hot milk
* Two tsp Dijon mustard
* 115g/4oz mature cheddar, coarsely grated
* 55g/2oz Parmesan, coarsely grated (or alternative vegetarian hard cheese)
* Salt and freshly ground black pepper
To assemble:
* 375g ready-rolled puff pastry
* One free-range egg, beaten
Instructions:
1. Preheat your oven to 200°C (180°C fan/gas mark 6). Break the cauliflower into bite-sized pieces, ensuring they’re all roughly the same size. Feel free to chop up some of the smaller leaves as well.
2.
Let’s create the vegetable filling:
Bring a large pot of salted water to a rolling boil. Add the leeks and cook for four minutes. Then, add the cauliflower florets and leaves, bringing the mixture back to a boil. Cook for three minutes or until just tender. Drain the vegetables and rinse them under cold water to stop them from cooking further. Drain them well and set them aside.3.
Now, for the cheese sauce:
In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and stir continuously for one minute. Slowly add the hot milk, whisking constantly until the sauce thickens. Stir in the mustard, cheddar cheese, and Parmesan cheese. Season generously with salt and freshly ground black pepper. Allow the sauce to cool for about five minutes.4.
Finishing the vegetable filling:
Heat a knob of butter over high heat. Add the mushrooms and pan-fry them for three minutes until they turn golden brown. Season them with salt and pepper, then set them aside to cool.5. Combine the cooled vegetables and the frozen peas with the cheese sauce, stirring well. Adjust the seasoning as needed. Spoon the mixture into your pie dish.
6.
Assembling the pie:
Unroll the pastry dough and cut a 7cm/23⁄4in strip from the shorter end. Place this strip in the fridge to chill. Roll out the remaining pastry dough so that it’s slightly larger than the top of your pie dish. Brush the rim of the pie dish with some beaten egg. Position the rolled-out pastry on top of the dish and press down on the edges to create a sealed seal.7. Trim any excess pastry with a sharp knife and make a small slit in the center to allow steam to escape. Brush the top of the pastry with beaten egg. Roll out the chilled pastry strip until it’s thinner and then roll it up tightly. Use a sharp knife to slice the roll into long, thin strips. Unravel these strips and dip them in the egg wash, then arrange them on top of the pie in a random pattern.
8.
Baking the pie:
Bake the pie for approximately 40-45 minutes, or until the pastry becomes golden brown and the sauce bubbles around the edges.With its creamy texture, cheesy goodness, and hearty vegetable filling, Mary Berry’s humble pie is a comforting and satisfying meal that will leave you feeling warm and happy. It’s a dish that’s sure to become a favorite in your household, perfect for a cozy dinner night or a special occasion. Enjoy!
