Welsh Vegetable Pie
Cozy up with a slice of hearty Welsh Vegetable Pie, a classic comfort food filled with vibrant seasonal vegetables and a rich, velvety cheddar cheese sauce. Encased in a buttery, golden homemade pastry crust, this dish highlights the best of wholesome ingredients like tender leeks, carrots, parsnips, and potatoes. Perfect for family dinners or potluck gatherings, this satisfying pie presents a beautiful balance of creamy, cheesy filling and flaky crust. The addition of Dijon mustard in the cheese sauce adds a subtle tangy depth that elevates the flavor. Ready in just over an hour, this vegetarian centerpiece is as inviting as it is delicious. Whether served alone or paired with a fresh side salad, this Welsh Vegetable Pie is a delicious way to celebrate the simple joys of home-cooked meals.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Salted butter
- 6 tablespoons Cold water
- 2 medium Leeks
- 2 medium Carrots
- 1 medium Parsnips
- 2 medium Potatoes
- 150 grams Cheddar cheese
- 50 grams Unsalted butter
- 30 grams All-purpose flour (for sauce)
- 400 milliliters Milk
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 large Egg (beaten)
Instructions
Make the pastry: In a large bowl, combine 300 grams of all-purpose flour and 150 grams of cubed salted butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Gradually add 6 tablespoons of cold water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F).
Prepare the vegetables: Wash, peel, and chop 2 medium leeks, 2 medium carrots, 1 medium parsnip, and 2 medium potatoes into small bite-sized pieces.
Boil the carrots, parsnips, and potatoes in salted water for about 8-10 minutes, or until slightly tender. Drain and set aside.
In a large skillet, melt 50 grams of unsalted butter over medium heat and sauté the leeks until soft, about 5 minutes.
Make the cheese sauce: In a small saucepan, melt 50 grams of unsalted butter and whisk in 30 grams of all-purpose flour. Cook for 1-2 minutes, then gradually pour in 400 milliliters of milk, whisking constantly to prevent lumps.
Simmer the sauce until it thickens, about 5 minutes. Remove from heat and stir in 150 grams of grated cheddar cheese, 1 teaspoon of Dijon mustard, 1 teaspoon of salt, and 0.5 teaspoons of pepper.
Assemble the filling: Combine the boiled vegetables and sautéed leeks in a large bowl. Pour the cheese sauce over the vegetables and gently mix to coat.
Roll out two-thirds of the chilled pastry on a floured surface to fit a 24 cm (9-inch) pie dish. Press the pastry into the dish, trimming excess at the edges.
Spoon the vegetable filling into the pastry-lined dish, spreading it evenly.
Roll out the remaining pastry to form the pie lid. Place it over the filling, sealing the edges by pinching or pressing with a fork.
Brush the top with beaten egg for a golden finish. Cut a few small slits in the pastry lid to allow steam to escape.
Bake the pie in the preheated oven for 35-40 minutes, or until the pastry is golden and crisp.
Allow the pie to cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.1 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 320 mg | 25% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
