Recipe

Leek, zucchini and carrot pies

May 31, 2009 2:00pm
  • 55 mins cooking
  • Serves 2
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Ingredients

Leek, zucchini and carrot pies
  • 1 cup (160g) wholemeal plain flour
  • 70 gram butter, chilled, chopped coarsely
  • 1/4 cup (60ml) cold water
  • 1 small_piece leek (200g), sliced thinly
  • 2 tablespoon plain flour
  • 1 cup (250ml) skim milk
  • 1 medium_piece zucchini (120g), chopped finely
  • 1 medium_piece carrot (120g), chopped finely
  • 1 tablespoon finely chopped fresh parsley
  • 1/2 teaspoon skim milk, extra

Method

Leek, zucchini and carrot pies
  • 1
    Place wholemeal flour and 50g butter in food processor; process until combined. With motor operating, add enough of the water until mixture just forms a ball; knead lightly on floured surface until smooth. Cover; refrigerate 20 minutes.
  • 2
    Heat remaining butter in large saucepan. Stir in leek; cook until soft. Stir in flour; cook until bubbling. Remove from heat; gradually stir in milk. Stir over heat until sauce boils and thickens. Cover; cool to room temperature.
  • 3
    Boil, steam or microwave zucchini and carrot until just tender. Stir vegetables and parsley into sauce; spoon into two 1-cup (250ml) ovenproof dishes.
  • 4
    Roll pastry out on floured surface until 5mm thick. Cut pastry into two rounds large enough to cover dishes; trim edges. Brush with extra milk; decorate with remaining pastry. (Can be made 1 day ahead to this stage and refrigerated, covered).
  • 5
    Bake, uncovered, in moderately hot oven about 20 minutes or until pastry is browned lightly and crisp.

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