Vegetarian Pie with Chips and Salad
Ingredients
Pastry
- 40g plain flour
- 3 tsp Tesco butterpak spreadable
- 1 tbsp ice cold water
- Sea salt
- White pepper
Filling
- Taste and Glory roast readybites
- Birds Eye frozen peas
- Bisto southern style gravy
- Knorr vegetable stock pot
Topping
- 50g Jus-Rol puff pastry
- Beaten egg
Accompaniments
- Actifried chips
- Salad greens or vegetables
Preparation
Mix pastry ingredients together to form a dough
Refrigerate the dough for an hour
Roll out the dough and line a greased single-serve pie tin
Chop the roast readybites into smaller pieces
Combine chopped readybites, frozen peas, gravy, and vegetable stock pot for the filling
Add the filling to the pie tin
Top the pie with rolled-out puff pastry
Brush the top with beaten egg
Bake in a preheated oven at 200°C until golden, about 20 minutes
Prepare chips using an air fryer according to device instructions
Assemble a simple salad with greens or vegetables
Tips
This recipe is vegetarian and can be adapted for different dietary needs
For variations, explore meat-based options from other sources
