Cicero’s Yorkshire Blue and Vegetable Pie
4 x tbsp Wharfe Valley rapeseed oil
• 500g rainbow carrots peeled and cubed
• 300g sweet potatoes peeled and cubed
• 3 medium fennel bulbs, sliced
• 250g Yorkshire frozen peas cooked
• 2 green peppers deseeded and cubed
• 3 medium onion chopped
• 8 Garlic Farm garlic cloves peeled
• 2 tbsp caraway seeds
• 1 tbsp cumin seeds
• 1 tbsp cumin
• 4 sprigs fresh thyme
150g Yorkshire Blue
• 1 tbsp Fodder English mustard
• 100g Sunflours plain flour
• 100g Longley Farm butter
• 600ml Dales Dairy milk
• 500ml Longley Farm double cream
• A pinch of nutmeg
• 2 bay leaves
• 100ml white wine
• Salt and freshly ground black pepper
• 500g Sunflours plain flour
• 250g Longley Farm butter
• 2-3 Ian Taylor egg yolks
• 125ml cold water
• Pinch of salt
Another great recipe from our chef Cicero, following the popular soup recipe, Cicero has shared his Yorkshire Blue and Vegetable Pie. This super easy pie is packed full of flavour.
All ingredients used in this recipe are available to purchase from the Fodder Farm Shop
To make the pastry
Crumb the butter and flour together
Add the salt and eggs
Mix together and slowly add the water
Rest in the fridge for 30 mins
Roll out the pastry onto a floured surface
1. Pre heat oven to 200°c (180°c fan) / gas mark 6.
2. Put the onions, rainbow carrots, sweet potatoes, green pepper, fennel and
garlic in a large roasting tray. Scatter the cumin seeds, ground cumin,
thyme leaves, salt and pepper on top and drizzle with olive oil then toss to coat.
3. Roast in the oven for approx 50 minutes, or until soft, golden and cooked through.
4. Make the cheese sauce.
5. Pour the cheese sauce over the cooked vegetables, add the peas and gently mix.
6. Transfer the filling to a pie dish.
7. Cover the pie with the pastry. Crimp the edges make a few cuts into the surface
of the pastry. Brush with beaten egg.
8. Place in a preheated oven 200°c (180°c fan) / gas mark 6 and bake for 20-30 minutes,
until the pastry is golden brown.
9. Remove from oven, allow to rest before serving.
Method for the cheese sauce
• Melt the butter in a saucepan then whisk in the flour to make a Roux.
• Pour in milk and cream and whisk until smooth.
• Reduce heat and allow to cook until the sauce is thick and smooth.
• Add the Yorkshire Blue, mustard, nutmeg, bay leaves, white wine, salt and pepper.
• Bring it to the boil and simmer gently for five-minute stirring continuously.