Ingredients
Makes 6
PASTRY
Filling
Topping
Method
- Preheat the oven to 180℃.
- First make the pastry. Place all the pastry ingredients in a food processor except the milk. Pulse until a breadcrumb consistency forms, then slowly add the cold milk until the dough comes together. Turn the dough out and roll into a ball, then place in the fridge for half an hour.
- After the dough has rested, roll it out until about 2mm thick, then cut out rounds slightly larger than your individual pie tins. Place the rounds into the pie tins and press them down firmly.
- Put a small piece of baking paper in each tin, fill with blind-baking beads, and bake for 30 minutes. Remove the baking sheets and beads, then set aside to cool.
- Meanwhile, make the filling. First make the creamy sauce by combining the butter and flour in a small saucepan over a medium heat, whisking together until the butter has melted. Gradually whisk in the milk a dash at a time, until combined. Add the nutritional yeast, garlic powder, and salt then whisk well until thickened. Set aside to cool completely.
- In a frying pan, heat a splash of olive oil and fry the leek and rosemary together until the leek has softened. Then, lightly blanch the broccoli florets in boiling water.
- To the creamy sauce, add the leek and rosemary, broccoli, and peas. Season with pepper to taste and stir to combine. Set aside.
- To make the topping, boil the diced potatoes in salted water until they are tender and can be easily pierced with the tip of a knife. Drain then mash with the butter, milk, and salt until smooth.
- To assemble the pies, spoon the creamy veg mix into the pastry cases and top each with mashed potato. Drizzle a little truffle oil over each one, if using. Bake in the oven for 30 minutes or until the potato is golden-brown on top.
TIP: Nutritional yeast is an inert form of yeast that adds a delicious ‘umami’ flavour to savoury cooking. It is readily available in supermarkets, healthfood stores, and bulk food shops.
