Creamy Tarragon, Leek and Sweetcorn Pie

Tarragon leek and sweetcorn piePastry is one of my all of time favourite things. Whether it be made into something sweet, like a Bakewell tart, or a savoury pasty. One thing that I always think is hard to come across are good vegetarian pies. In Edinburgh and Orkney on a lazy night when I didn’t feel like cooking from scratch I would buy a Simple Simon’s Pie as the vegetarian options are very good and they taste fantastic. Here in Norway I am limited to a ratatouille and goats cheese pie from Hello Good Pie which is nice but not so good that I would want to have to regularly.

When I have the time to cook I love making this pie. It is very simple and easy to make. I had a problem finding tarragon in Oslo when I last made this, which I thought was very strange as Norwegians love their aniseed taste so I had assumed tarragon would be used regularly in their cooking. I make individual pies using Lakeland’s My Kitchen Round Pie Dishes. In Norway towards the end of November all of the milk cartons get redesigned with Christmas themes which is adorable, below is a picture of some of them.

Tine christmas milkIt is very comforting on a cold day served with mustard mash and a green vegetable such as broccoli. The filling is very moist so does not require any gravy. It reminds  me of a dish my parents used to get at a pub in the Yorkshire Dales when we went there on holiday when I was little, a creamy sweetcorn filled Yorkshire pudding. I still love that dish too but it is nice to put it in a pie.

Creamy Tarragon, Sweetcorn and Leek Pie

Ingredients

For the pastry

  • 8oz/ plain flour
  • 4oz/ cold butter
  • cold water

For the filling

  • 30g butter
  • 30g plain flour
  • 200ml milk
  • handful fresh tarragon
  • 1 leek, finely sliced
  • 1 tin of sweetcorn
  • salt and pepper
  • 1 egg (for egg washing the pastry)

Method

  1. Pre-heat the oven to 200ºC. To make the pastry put your butter and flour into a food processor and pulse until it forms a breadcrumb texture. Slowly incorporate the water until the mixtures starts to come together as a dough. Turn out the pastry onto a floured surface, form into a ball, cover in cling film and put in the fridge for 30 minutes to chill.
  2. While the pastry is chilling make the filling, put the milk and tarragon into a pan and simmer for 15 minutes. Strain the milk into a jug using a sieve and set to one side.
  3. In another pan place the butter and flour and heat on medium heat for 5 minutes to make a roux. Once the flour has been cooked out add the infused milk and stir and a medium heat until the milk thickens. Take off the heat, season with salt and pepper.
  4. To assemble the pies, roll out the pastry until it is 4mm thick. Using your pie dishes as a template cut out the pastry (make sure you cut at least 4cm away from the edge in order for the pastry to fit. Put the pastry in the pie dishes. Make sure you have also cut out a lid for each pie.
  5. Place some leek and sweetcorn in the pies until they are almost full, then top up with the tarragon sauce. Wet the edges of the pastry, add the lid and crimp the edges. Using a knife make a cut in the centre of the pie (to enable steam to be realised). Egg wash the top of the pie. You can also decorate the pie with shapes cut of from the left over pastry if you would like.
  6. Place in the oven and cook for 25-30 minutes.

Enjoy! H x

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