Creamy Vegetable Pie

Savoury Sunday time...here is a recipe for a creamy vegetable pie. Change the flavour to suit your taste by adding a stronger chilli, more garlic or chopped basil. Don't worry about the specific measurements, it's intended just as a guide, and feel free to substitute with your favourite vegetables!

Ingredients (to serve 2)
1 teaspoon sunflower oil
½ green chilli pepper (15g), finely chopped
1 garlic clove, crushed
1 small carrot (20g), diced
1 small green pepper (50g), deseeded and chopped
½ medium courgette (80g), chopped
1 large tomato (100g), diced
50g black beans
¼ vegetable stock cube
2 tablespoons (30ml) double cream
50g baby spinach
60g puff pastry
1 egg yolk (optional)



Method
 Heat the sunflower oil in a large pan and add the chilli and garlic. Fry until softened.

Add the carrot and green pepper. Turn the heat down if they start to stick.

Next add the courgette, tomato and black beans.

Mix the stock cube with 200ml boiling hot water and add to the pan. Bring to the boil and then cover with a lid and turn down to a simmer. Cook until the vegetables are softened, and the liquid is reduced. Add the cream and spinach and cook for 5 minutes longer.

Spoon the mixture into ceramic dishes, I used a large one and 2 small ones.

Roll out the puff pastry until you have a circle big enough to cover the pie. Place it over the top of the dish and press down any excess pastry around the edge.

Brush the egg yolk over the top.

 Bake in a 200°C oven for 15-20 minutes until golden and bubbling.

Serve with a green salad or extra steamed vegetables. If you want a more substantial dish cook some new potatoes to accompany it.