As the new year dawns, bringing resolutions for healthier living, legendary cook Mary Berry offers a delicious compromise. Her vegetarian 'humble pie' provides the ultimate comfort food without compromising on nutritious ingredients, making it the perfect dish to combat the January chill.
The Secret to a Hearty Winter Pie
Revealed by BBC Food, this recipe transforms simple, humble ingredients into a substantial feast. It features a rich, cheesy filling topped with golden puff pastry, designed to feel like a real treat while being entirely meat-free. The key swap? Replacing chicken with a large cauliflower, an often-underestimated vegetable that provides wonderful texture and heartiness.
Ingredients and Preparation for Six
This dish is designed to serve six people. Preparation takes under 30 minutes, with a total cooking time of around one hour. You will need a large cauliflower, two leeks, 200g of button mushrooms, and 115g of frozen petits pois for the filling.
For the essential cheese sauce, you require 55g of butter, 55g of plain flour, 450ml of hot milk, two teaspoons of Dijon mustard, 115g of mature cheddar, and 55g of Parmesan, seasoned with salt and black pepper. The topping uses a 375g pack of ready-rolled puff pastry and one free-range egg for glazing.
Step-by-Step Cooking Method
Begin by preheating your oven to 200°C (fan 180°C/gas 6). Cut the cauliflower into uniform florets, chopping any tender leaves. Boil the leeks in salted water for four minutes, add the cauliflower and leaves, and cook for a further three minutes until tender. Drain thoroughly, rinse with cold water, and set aside.
For the sauce, melt the butter in a pan, stir in the flour and cook for one minute. Gradually whisk in the hot milk until smooth and thickened. Remove from the heat and stir in the mustard, grated cheddar, and Parmesan. Season well and allow to cool slightly.
In a separate pan, sauté the mushrooms in butter for about three minutes until golden. Combine the cooled mushrooms, cooked vegetables, and frozen peas with the cheese sauce. Spoon this filling into a pie dish.
Unroll the pastry, cut a 7cm strip from the short side and chill it. Roll the remaining pastry slightly larger than your dish. Brush the dish edge with beaten egg, lay the pastry over, press to seal, trim, and cut a steam hole. Glaze with more egg.
Roll the chilled pastry strip thinly, cut into fine strips, dip in egg, and arrange decoratively on the pie. Bake for 40 to 45 minutes until the pastry is golden and the filling is bubbling.
A Nutritious Start to the New Year
Mary Berry's clever recipe proves that embracing healthier eating in January doesn't mean sacrificing satisfaction. By championing the versatile cauliflower, this hearty vegetarian pie delivers warmth, flavour, and comfort, making it an ideal centrepiece for a family meal as the year begins.
