A golden cheese sauce gratin topped pie with an assortment of healthy vegetables – sweet potato, cauliflower and zucchini.
- 300 g kumara, peeled, chopped
- ½ head cauliflower, cut into florets
- 1 zucchini, chopped
- ⅔ cup frozen peas, thawed
- 2 sheets puff pastry, halved
- 40 g butter
- 1 clove garlic, crushed
- 2 tbsps plain flour
- 1½ cups milk, warm
- ¾ cup tasty cheese, grated
- ¾ tsp ground nutmeg
Preheat oven to hot, 200 C. Preheat an oven tray. Lightly grease four shallow æ cup pie dishes.
Cook kumara and cauliflower in boiling water 5-6 mins. Add zucchini. Boil 1 minute. Drain. Return to saucepan with peas. Cook on low 1-2 mins. Cool.
CHEESE SAUCE: Meanwhile, in a saucepan, melt butter on medium. Sautee garlic a few seconds. Add flour and cook, stirring 1 min. Remove from heat. Whisk in milk until smooth. Return to heat and cook, stirring, until mixture boils and thickens. Simmer 3 mins. Stir in ½ cup cheese and nutmeg. Season.
Line dishes with pastry. Trim edges. Bake blind 10 mins. Pile cooled vegetables into cases. Pour cheese sauce over top. Sprinkle with remaining cheese.
Transfer pies to hot oven tray. Bake 15-20 mins, until sauce is bubbling and tops are golden.
TIP: If you don’t have all these veggies on hand, these pies would also be tasty with pumpkin, corn, carrots or broccoli.
Photo: Rob Shaw/Bauer