Rustic Pies With Tenderstem Broccoli And Honey Mustard And Balsamic Vinegar

1. 1

   Blitz all the pastry ingredients except the water in a food processor until they resemble fine breadcrumbs. Add the water and bring together into a dough. Wrap in cling film and chill for at least 30 minutes

2. 2

   Boil the Jersey Royals in their skins for 10 minutes or until just cooked through, drain and set aside. Boil the broccoli for 5 minutes or until just tender, drain and set aside

3. 3

   Beat the remaining filling ingredients together in a jug. Preheat the oven to 200u00b0C/Gas mark 6

4. 4

   Divide your pastry into 6 and roll into balls. Roll out each ball into a roughly circular shape, making sure it is a few centimetres larger in diameter than your tins. Grease each tin, and place one of the pastry circles into it, pressing it gently right into the edges. With the overhanging pastry, make 6 cuts to create 'flaps' which you will later fold in over the filling

5. 5

   Slice your Jersey Royals in half or into three depending on size. Slice the stems of the broccoli into 3. Divide the veg between your pies, piling up high above the rim of the tin to create height. Pour the custard filling carefully over the veg, making sure it comes no higher than the rim of the tin, so that it doesn't overflow in the oven. Finally, fold each of the flaps of pastry over the top of the filling then brush with a little beaten egg or milk to glaze

6. 6

   Bake the pies in the oven for 40 minutes or until the filling has set and the pastry is golden brown

No nutritional information available.

No additional tips available.