Vegetable pies

This was really, really nice! Great as a winter starter or as a main course served with fresh vegetable side dishes.

Serves 6

1 big potato, diced
1 parsnip, diced
1 big carrot, diced
150g broccoli, cut into small florets
1 TBSP olive oil
1 onion, finely chopped
1 red pepper, diced

for the sauce:
50g butter
2 TBSP plain flour
375ml milk
125g cheddar, grated
2 eggs, beaten

350g puff pastry

1. Fry the onion and red pepper. Meanwhile, boil all the other vegetables for 5 min. Place all the vegetables in a big bowl.

2. To make the sauce, melt the butter in a pot, add the flour and stir well. Cook for 2 minutes then gradually add the milk, stirring constantly. Cook until the sauce thickens.

3. Remove from the heat and add the cheese, and 4/5 of the beaten eggs. Season to taste.

4. Add the sauce to the vegetables, mix well.

5. Arrange in 250ml ramequins.

6. Cut circles of puff pastry matching the size of the ramequins and place one circle on top of each ramequin. Draw a little pattern on the pastry and brush with the remaining beaten egg.

7. Place in a 210 degrees (C) preheated oven for ~30 minutes.

Serve immediately on its own as a starter or with fresh vegetables/salad as a main course.