Cheesy Mushroom and Veggie Puff Pastry Pie

Name: Cheesy Mushroom and Veggie Puff Pastry Pie with Mashed Potatoes and Broccoli
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Mushroom; 1 Piece of Carrot; 1 Piece of Brown onion; 1 Tbsp of Vegetable oil; 20 Grams of Plain flour; 1 Piece of Vegetable stock cube; 200 ML of Water; 150 ML of Cooking cream; 28 Grams of Onion marmalade; 100 Grams of Green peas; 15 Grams of Fresh parsley; 60 Grams of Grated cheddar; 1 Piece of Organic Eggs; 250 Grams of All-Butter Puff Pastry; 500 Grams of Potatoes; 150 Grams of Tenderstem broccoli; 100 ML of Whole milk

with Mashed Potatoes and Broccoli

Think pot pie, but posh — crispy all-butter puff pastry, gooey cheese, earthy mushrooms, and a classic mash-and-broccoli sidekick. Veggies never had it so good.

NEW

Cals 1298 · Prot 33 · Carbs 132 · Fat 72

Chef's choice

60 min

Cheesy Mushroom and Veggie Puff Pastry Pie with Mashed Potatoes and Broccoli

Think pot pie, but posh — crispy all-butter puff pastry, gooey cheese, earthy mushrooms, and a classic mash-and-broccoli sidekick. Veggies never had it so good.

NEW

Cals 1298 · Prot 33 · Carbs 132 · Fat 72

Chef's choice

Ingredients

Filling

Mushroom

250 Grams

Carrot

1 Piece

Brown onion

1 Piece

Vegetable oil

1 Tbsp

Plain flour 10*11*

20 Grams

Vegetable stock cube 15*

1 Piece

Water

200 ML

Cooking cream 4*

150 ML

Onion marmalade

28 Grams

Green peas

100 Grams

Fresh parsley

15 Grams

Grated cheddar 4*

60 Grams

Organic Eggs 5*

1 Piece

All-Butter Puff Pastry 4*10*11*

250 Grams

Sides

Potatoes

500 Grams

Tenderstem broccoli

150 Grams

Whole milk 4*

100 ML

Allergens

*10 Wheat, *11 Gluten, *15 Celery, *4 Milk, *5 Eggs

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5421 / 1298
Fats (g)	72.3
of which saturated (g)	22.3
Carbohydrates (g)	132
of which sugars (g)	29.3
Fibers (g)	16.3
Proteins (g)	32.9
Salt (g)	1.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C (no fan). Place the oven rack at the bottom of the oven.
Clean the mushrooms with a cloth, knife or brush (don't wash them with water), and chop into quarters.
Peel and finely chop the carrot and onion. (Feel free to use just 1/2 an onion if it's too much.)

2 Cook filling

Heat a large pan over a medium-high heat with a drizzle of oil.
Fry the onion, carrots and mushrooms with a pinch of salt for 5 min.
Add the flour and 0.5 vegetable stock cube and stir until a paste forms.
Add the measured water, 150 ml cooking cream, and onion marmalade.
Bring to a boil and cook for 5 min until thickened.
Stir in the peas, parsley and cheddar. Set aside.

3 Prep pastry

Whisk the eggs in a small bowl.
Pour the vegetable filling into an ovenproof baking pie dish or casserole.
Unroll the puff pastry sheet, and lay it over the baking dish, pressing or crimping down any of the extra dough over the sides (see Tip!).
Brush the pastry sheet with a light coating of egg wash.
Make a slit in the center to allow for steam to vent through.

Tip! Check that your baking dish is no wider than the size of the puff pastry sheet, otherwise roll out the pastry just a bit to fit.

4 Bake

Bake the pie at the bottom or lowest rack of your oven for 30-35 min or until the puff pastry is golden brown in colour, and cooked through.
After 30 min, If the pastry is browning too quickly at the edges and the center is not fully baked, loosely cover with foil or baking paper.

Tip! Baking at the bottom of the oven will help give the puff pastry a lift from the heat below so that you get a well risen crust.

5 Boil

Meanwhile, bring a large pot of salted water to a boil.
Peel and chop the potatoes into bite-sized pieces.
Trim the ends of the broccoli.
Boil the potatoes and for 15-20 min or until softened.
During the last 5 min, add the broccoli to the same pot, and boil for 3-4 min until tender.
Using tongs, remove the broccoli and set aside.
Drain the potatoes and reserve the pot.

6 Make mash

Add the potatoes to the pot, and mash until smooth, gradually adding the milk until it reaches the desired consistency.
Season with salt and pepper to taste.
Serve the Cheesy Mushroom and VeggiePuff Pastry Pie with the Mashed Potatoes and Broccoli to the side.