Welsh Vegetable Pie
Cozy up with a slice of hearty Welsh Vegetable Pie, a classic comfort food filled with vibrant seasonal vegetables and a rich, velvety cheddar cheese sauce. Encased in a buttery, golden homemade pastry crust, this dish highlights the best of wholesome ingredients like tender leeks, carrots, parsnips, and potatoes. Perfect for family dinners or potluck gatherings, this satisfying pie presents a beautiful balance of creamy, cheesy filling and flaky crust. The addition of Dijon mustard in the cheese sauce adds a subtle tangy depth that elevates the flavor. Ready in just over an hour, this vegetarian centerpiece is as inviting as it is delicious. Whether served alone or paired with a fresh side salad, this Welsh Vegetable Pie is a delicious way to celebrate the simple joys of home-cooked meals.
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Ingredients
- 300 grams All-purpose flour
- 150 grams Salted butter
- 6 tablespoons Cold water
- 2 medium Leeks
- 2 medium Carrots
- 1 medium Parsnips
- 2 medium Potatoes
- 150 grams Cheddar cheese
- 50 grams Unsalted butter
- 30 grams All-purpose flour (for sauce)
- 400 milliliters Milk
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 large Egg (beaten)
Directions
Step 1
Make the pastry: In a large bowl, combine 300 grams of all-purpose flour and 150 grams of cubed salted butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Step 2
Gradually add 6 tablespoons of cold water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
Step 3
Preheat your oven to 200°C (400°F).
Step 4
Prepare the vegetables: Wash, peel, and chop 2 medium leeks, 2 medium carrots, 1 medium parsnip, and 2 medium potatoes into small bite-sized pieces.
Step 5
Boil the carrots, parsnips, and potatoes in salted water for about 8-10 minutes, or until slightly tender. Drain and set aside.
Step 6
In a large skillet, melt 50 grams of unsalted butter over medium heat and sauté the leeks until soft, about 5 minutes.
Step 7
Make the cheese sauce: In a small saucepan, melt 50 grams of unsalted butter and whisk in 30 grams of all-purpose flour. Cook for 1-2 minutes, then gradually pour in 400 milliliters of milk, whisking constantly to prevent lumps.
Step 8
Simmer the sauce until it thickens, about 5 minutes. Remove from heat and stir in 150 grams of grated cheddar cheese, 1 teaspoon of Dijon mustard, 1 teaspoon of salt, and 0.5 teaspoons of pepper.
Step 9
Assemble the filling: Combine the boiled vegetables and sautéed leeks in a large bowl. Pour the cheese sauce over the vegetables and gently mix to coat.
Step 10
Roll out two-thirds of the chilled pastry on a floured surface to fit a 24 cm (9-inch) pie dish. Press the pastry into the dish, trimming excess at the edges.
Step 11
Spoon the vegetable filling into the pastry-lined dish, spreading it evenly.
Step 12
Roll out the remaining pastry to form the pie lid. Place it over the filling, sealing the edges by pinching or pressing with a fork.
Step 13
Brush the top with beaten egg for a golden finish. Cut a few small slits in the pastry lid to allow steam to escape.
Step 14
Bake the pie in the preheated oven for 35-40 minutes, or until the pastry is golden and crisp.
Step 15
Allow the pie to cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | (1934.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3044.4 |
| Total Fat 103.0g | 0% |
| Saturated Fat 54.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 442.6mg | 0% |
| Sodium 4108.8mg | 0% |
| Total Carbohydrate 432.5g | 0% |
| Dietary Fiber 28.9g | 0% |
| Total Sugars 44.8g | |
| Protein 96.6g | 0% |
| Vitamin D 221.5IU | 0% |
| Calcium 1405.8mg | 0% |
| Iron 26.3mg | 0% |
| Potassium 4810.5mg | 0% |
Source of Calories