Parsnip & Mushroom Pot Pies
This recipe can be doubled in quantity and made as one family pie or single pies as shown, the perfect comfort food.
Cooking time: 20 mins, Serves 2
1 tbsp Olive Oil
3 Parsnips, peeled and diced
3 Mushrooms, sliced
½ Onion, chopped
1 Garlic clove, crushed
110g Cauliflower, diced
50g Frozen peas
1 tsp Turmeric powder
1 pinch each of Salt & Pepper
1tbsp Corn flour
Black Sesame seeds to garnish
1 Sheet Puff pastry, defrosted
1/Heat oven to 350f, 180c, gas 4
2/Add oil to a frying pan and cook onion, garlic and parsnips for around 5 mins.
3/Add cauliflower and turmeric for a further few minutes, then add mushrooms, peas, salt and pepper for a few more minutes, add milk.
4/Gradually mix ½ cup water into the cornflower until combined then add this to the vegetable mixture and stir through.
5/Cook for 10 mins until the mixture thickens, when thickened spoon the mixture between 2 ramekin dishes leaving a small gap at the top. Cut the pastry to size be putting the ramekin dish on the pastry and then cut around it with a sharp knife. You will then have the circle you need to put on the top, place this on the top of the mixture, pierce with a fork and sprinkle with sesame seeds.
6/Bake in the oven for 20-25 mins or until brown on top.