A great all-rounder, this pie comes from Vegetarian Cooking & Vegetable Classics by Roz Denny and Christine Ingram. I love it and it comes with it’s own inbuilt creamy sauce.
450g/ puff pastry, 450g Brussel sprouts, 16 whole chestnuts, 1 large red pepper, 1 large onion, 45ml sunflower oi,l 1 egg yolk beaten with 1 teaspoon of water,
For the sauce
40g plain flour, 40g butter, 300ml milk, 30ml dry sherry, 75g cheddar cheese, good pinch of dried sage, 3 tablespoons chopped fresh parsley, salt & freshly ground black pepper
Roll out the pastry to make 2 large rectangles (1 slightly larger than the other) roughly the size of your dish and about 6mm thick.
Blanch the brussels sprouts in 300ml of boiling water for 4 mins then drain, retaining the water and refresh them under cold running water.
Cut each chestnut in half. Lightly fry the red pepper and onion in the sunflower oil until transparent for about 5 mins. Set aside until later.
Make up the sauce by beating the flour, butter and milk together. Beat the sauce continuously and bring to the boil until it is thickened and smooth. Then add the reserved sprout water cheese, sherry, sage and season to taste. Simmer for around 3 mins then add the parsley.
Fit the larger piece of pastry into your pie dish and layer the sprouts, chestnuts, peppers and onions on top. Pour over the sauce making sure it seeps through the vegetables. Brush the pastry edges with the egg mix and fit the second sheet of pastry on the top sealing the edges well. Crimp the edges. Glaze well with the egg mix.
Heat the oven to 400 degrees f/200 degrees C/ Gas mark 6. Bake for 30-40 minutes until golden brown.