Vegetarian Pie

Easy to make and so tasty. Using tinned peas and frozen broad beans to keep it cost effective too. You can make the pastry from scratch or buy shop-bought pastry for an even speedier recipe.

Cooking time? 25 minutes

Serves 6

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Ingredients priced from Asda

200g shelled peas £0.20

200g broad beans £1.50

1 soft cheese pastry £0.56

1½ tsp ground cumin

6 spring onions, trimmed and white and green parts finely chopped £0.50

2 eggs beaten

150ml double cream £0.60

Salt and freshly ground black pepper

Total £3.36

Why not add potatoes and other veggies for a hearty meal? I recommend oven roasted broccoli. Heat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Marinate broccoli in a large mixing bowl with a few tsp of olive oil and a pinch of salt. Place cling film over the bowl, toss everything together so oil and salt cover the broccoli well. Line a baking tray with paper and place broccoli in the oven for 20 minutes to half an hour (turning over halfway). Broccoli should be firm and crispy but not burned!

By the way, you can substitute the peas and beans for blueberries and raspberries and this recipe is now a dessert pie!

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Method

Preheat the oven to 220°C/200°C Fan/425°F/Gas Mark 7. Line a large baking tray with baking paper. Bring a saucepan of water to the boil and blanch the peas and beans for 4 mins. Drain well and rinse in cold water. Set aside in cold water.

Divide the pastry in to 6. On a lightly floured surface, gently roll out into 6 roughly shaped 20cm circles. Drain the peas and beans well and pat dry with kitchen paper. Put in a bowl and mix in the cumin and all but 2tbsp spring onions.

Carefully pile on to the centre of each pastry circle, and brush the edges with a little of the egg. Bring up the sides of the pastry, pleating and pinching together to enclose the vegetables and make a case, but leaving the top open – make sure you seal the sides well to avoid the filling leaking during cooking!

Beat 2 eggs together with the cream and plenty of seasoning, and pour in to each pie.

Bake for about 20 mins until golden. Sprinkle with remaining spring onions and serve hot or cold with wholegrain mustard.

Serve with potatoes and your favourite vegetables!