I came up with this recipe about a year ago. It was one of those recipes that just wrote itself. I usually like to obsess about a recipe/ingredients/method, for at least a week before I actually cook anything! This time, I knew exactly what I wanted to make and could even imagine how it would taste – yep, I even fantasise about the taste of food I’ve never even made!
This is a great pie for dinner or picnics as it’s good hot or cold. It freezes really well, so perfect if you have leftovers. It’s pretty rich and very filling so should keep a family of 4 fed for a couple of days.
You can make your own puff pastry if you want to. I personally feel that life is too short to make puff pastry, but maybe i’m wrong – I’ve never actually done it! This is lazy weekend food, for when you’re in the mood to bake something that looks and tastes amazing, but want to keep it simple.
Usually I encourage swapping out ingredients for things you like, or food you have in the cupboard. Try to use all of the ingredients in this recipe – it really will be worth it!
If you’ve not ordered my cookbook yet….. CLICK HERE to check it out! All of the recipes in the cookbook are 100% new and not available on the blog!
Feeds 6 – 8
- 500g broccoli florets (roughly 2 heads of broccoli)
- 60g flour
- 50g butter
- 1 leek
- 500ml milk
- 100g Gorgonzola
- 50g walnuts (roughly crushed)
- 1 sheet or ready rol puff pastry
- 1 egg beaten
- 1/2 tsp ground black pepper
- Heat the oven to 200C
- Break the broccoli heads into equal sized florets, removing any tough stems. Place in a saucepan and cover in boiling water. Simmer for 10 minutes. Drain the broccoli and place it in a bowl of cold water to stop them from going soggy.
- Cut the leek in half length-ways, and remove the ends. Finely slice the leek halves width-ways, to make half moons. Place them in a non-stick pan and break them up a little.
- Add the butter to the leeks and fry for 10 minutes on a low heat until soft.
- Add the flour to the pan and stir, whilst on a low heat, until you can no longer see the flour and the mixture is starting to bubble.
- Slowly add the milk, stirring constantly and bringing the sauce to the boil each time, before adding more milk.
- When you have used up all of the milk. add the Gorgonzola to the sauce and stir until it has all melted.
- Roughly crush the walnuts with the end of a rolling pin and add them to the sauce too.
- Drain the broccoli, cut up into slightly smaller pieces with a heavy knife and add to the sauce. Stir and season with black pepper.
- Transfer the mixture to a deep pie dish (approx 22cm width x 7 cm deep)
- Beat an egg and use a pastry brush to brush egg around the rim of the dish.
- Lay the pastry out onto a lightly floured surface and cut off a 1.5cm wide strip from the longer edge of the pastry.
- Place the pastry strip around the top edge of the pie dish. The egg will help it to stick. Using your finger and thumb, gently pinch around the edge of the pastry, to hold it in place. brush over the pastry edge with some beaten egg.
- Cut 14 more strips of pastry from the shorter end. Weave them over and under each other, starting in the bottom corner. Add one vertical strip, followed by one horizontal strip. Alternate these and weave them, until the pie to is covered. Don’t worry if you don’t go over and under at every point. Press the edges of the strips into the pastry rim and brush the lattice with beaten egg.
- Bake in the oven for 45 minutes, until the the top is golden brown. Leave to cool before serving.