Recipe: Broccoli and Pea Mini Pies
2 shop-bought puff pastry sheets (about 500g)
All-purpose flour for dusting
1 large egg, to glaze
Vegetable oil cooking spray
FOR THE FILLING
2 tbsp unsalted butter, at room temperature
1 tsp mustard seeds
2 tbsp all-purpose flour
¾ cup whole milk, at room temperature
1 tsp salt
¼ tsp freshly ground black pepper
¼ cup grated Parmesan
¾ cup peas
1 cup broccoli florets, cut into ½ cm pieces, steamed
¼ cup yellow peppers, sliced
1 Place an oven rack in the centre of the oven and preheat to 200C.
2 Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.
3 Prepare your filling. Melt the butter in a medium saucepan set over a medium-low heat. Add the mustard seeds, cover, and allow them to pop.
4 Add the flour and whisk until smooth, about one to two minutes.
5 Gradually add the milk, whisking constantly to prevent lumps.
6 Simmer the mixture over a medium-low heat, whisking constantly, until the sauce is thick and smooth, about six minutes.
7 Remove the pan from the heat and stir in the salt, pepper, Parmesan, peas, peppers and broccoli.
8 On a lightly-floured work surface, roll out the dough to about 3mm thick.
9 Using a 7 ½ cm round cookie cutter, cut out 12 pieces of dough.
10 Use a 5cm round cookie cutter to cut out another 12 pieces of dough.
11 Press the large rounds of dough into the bottom of the prepared pan.
12 Spoon the sauce into the pastry.
13 Beat the egg and 1 teaspoon of water in a small bowl with a fork.
14 Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork.
15 Brush the tops of each pie with the beaten egg. Cut a 1cm long slit into the top of the pies using a paring knife.
16 Bake until the tops are golden and the filling is bubbling, about 15 to 18 minutes.
17 Cool for 10 minutes and serve.