store-bought puff pastryaround 15 oz, but it can be a little more or a little less
1cupgreen beanschopped
1cupcarrotschopped
1cupbroccolichopped
2tbspunsalted butter
2tbspall-purpose flour
2cupsmilk
1egglightly beaten
saltto taste
ground black pepperto taste
ground nutmegto taste
Instructions
Mix all the vegetables and cook them a little in the microwave (around 6 minutes).
Meanwhile, in a saucepan melt the butter on medium heat. Add the flour and cook until golden brown (about 3 minutes). Little by little pour the milk and stir. Let it cook for about 3 minutes or until it gets a bit thick. Season with salt, pepper and nutmeg.
Roll out 2/3 of the pastry and place it in a 9 inch pie pan.
Combine the vegetables with the butter+flour+milk mixture (which is basically a bechamel sauce). Blend well and pour this mixture in the pie shell. Brush the rim of the pie shell with the lightly beaten egg. Roll out the remaining dough and place it on top. Gently press the top and bottom pieces of dough together to seal. Brush the entire surface of the pie with egg wash. Cut some vents in the top to allow steam to escape.
Bake at 375 F (180C) until the top is golden brown (30 to 40 minutes).
Notes
Note 1: if you don't like puff pastry you could substitute for another pie crust you like.Note 2: you could substitute the vegetables if you want, maybe corn, peas, cauliflower, red bell pepper...Note 3: you could add 1/2 or 1 cup of cooked and shredded chicken breast and reduce the amount of vegetables a little.Note 4: I don't like to say how much of salt, pepper and nutmeg you should put in it because it's really up to you. Start with 1/4 or 1/2 tsp and go from there.