Broccoli and Mushroom Pie

Ingredients :

• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 500g broccoli florets
• 250g mushrooms sliced
• 100ml vegetable stock
• 100ml double cream
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 sheet ready-made puff pastry
• 1 egg beaten for egg wash

Directions :

1. Preheat your oven to 190°C (375°F). Lightly grease a pie dish.
2. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until softened about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the broccoli florets and sliced mushrooms to the pan. Cook for 5-7 minutes stirring occasionally until the vegetables are slightly tender.
4. Pour in the vegetable stock and double cream. Stir in the dried thyme salt and pepper. Bring to a gentle simmer and cook for 5 minutes until the sauce slightly thickens. Remove from heat.
5. Roll out the puff pastry sheet and carefully place it over the pie dish. Trim any excess pastry leaving enough to crimp the edges. Pour the broccoli and mushroom filling into the pastry-lined dish.
6. Fold the edges of the pastry over the filling and crimp them decoratively. Brush the top of the pastry with the beaten egg.
7. Bake for 25-30 minutes or until the pastry is golden brown and puffed up. Let it cool for a few minutes before serving.

Prep Time: 20 minutes
Kcal: 450