Asparagus & Pea Pie With Roasties
Tuck into our plant-based twist on a seasonal veg pie. While the asparagus-topped pastry bakes in the oven, you'll enrich caramelised shallot, peas and asparagus with soy cream. Top your filling with the golden pastry lids to serve, with roasted potatoes to the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Flour, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Boil half a kettle
Chop your waxy potatoes in half, lengthways
Add the chopped potatoes to a baking tray with a drizzle of vegetable oil and a generous pinch of salt and pepper and give everything a good mix up, then put the tray in the oven for 25-30 min or until golden
Peel and quarter your shallots
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the quartered shallots to the pan with a pinch of salt and cook for 3-4 min or until they begin to caramelise and have slightly softened
While the shallots are caramelising, peel and finely chop (or grate) your garlic
Slice half your asparagus lengthways, then chop the remaining asparagus into bite-sized pieces
Once the shallots have caramelised, add the chopped garlic to the pan with a pinch of salt and cook for 1 min further or until the garlic has softened
Once softened, add your creamy single soy to the pan with your vegetable stock mix and 50ml [65ml] [80ml] boiled water
Season with a generous grind of black pepper and bring to the boil over a high heat, once boiling, reduce the heat to low and cook for 6-7 min or until reduced to a thicker consistency
Dust your work surface with a generous sprinkling of flour
Unwrap your puff pastry and roll it out to approx. 1 cm thickness with a rolling pin and cut into 1 rectangle per person
Press the halved asparagus into the pastry diagonally and crimp the borders with a fork
Add the pastry rectangle[s] to a non-stick baking paper-lined baking tray (or two!)
Put the tray[s] in the oven for 15 min or until the pastry is puffed up, golden and cooked through – this is your asparagus pie lid
When the pastry has 10 min left, add the chopped asparagus and blanched peas to the pan with the juice of half your lemon[s] and a very generous grind of black pepper
Cook for 8-9 min or until the asparagus is tender with a slight bite – this is your asparagus & pea pie filling
Cut the remaining lemon into wedges
Serve the asparagus & pea pie filling with the roasties to the side
Top the pie filling with the asparagus pie lid and garnish with the lemon wedges
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, nut, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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