Main/Pies

Bechamel Pies

Marked for Revision Time: 40 min Yields: pies Cost: $1.79 per pie Difficulty: 2/10

A great fallback pie, cooked this instead of spag-bol pies because we forgot to refrigerate the spaghetti overnight. Uses stuff you have lying around, handles random vegetables very well.

Ingredients

  • Puff pastry (frozen) 3 whole (sheets)

    • bechamel

  • Milk 600 ml
  • Butter 60 grams
  • Plain flour 60 grams
  • Salt to taste
  • White pepper to taste
  • Peas 1 cup
  • Brown onions 1 whole
  • Mushrooms 150 grams (5 small)
  • Carrots 2 whole

Steps

  1. Heat frypan, chop onions, throw them in.
  2. Chop carrots, mushrooms.
  3. Make bechamel sauce (heat milk then butter and flour in saucepan and fry a min or two, add milk bit by bit then cook on low for 10 minutes stirring)
  4. Take pastry out of freezer, cover with teatowel.
  5. Throw in carrots, then put heat on high and fry mushrooms.
  6. Add to sauce and stir, take off heat.
  7. Cut pastry into pie shapes.
  8. Assemble pies in piemaker and cook til golden.