Broccoli and butterbean pot pies

Ingredients

50g (2oz) unsalted butter

6 shallots, thinly sliced

50g (2oz) plain flour

850ml (29floz) milk

820g (1lb13oz) butterbeans, drained and rinsed

240g (81/ 2oz) broccoli

325g (11½oz) tinned sweetcorn, drained

Handful chopped tarragon leaves

Salt and ground black pepper

1 sheet readymade puff pastry

Method

Melt the butter in a pan and add the shallots.

Cook over low heat for 10 minutes until they soften. Stir through the flour, and cook for another minute.

Slowly pour in the milk, stirring continuously. Once all the milk is combined bring to the boil, until the sauce is thick. Add the butterbeans and remove from the heat.

Blanch the broccoli in boiling water, drain and stir through the sauce.

Add the sweetcorn and tarragon and season to taste. Divide between 4 deep pie dishes, and set aside to cool.

Unroll the pastry onto a lightly floured worktop and cut to fit the dishes.

Lay the pastry over the pies and tuck down, over the filling. Brush with milk then make a cut for the steam to escape.

Chill until required.

Preheat the oven to 200°C/400°F/Gas Mark 6. Bake for 20 minutes until crisp, golden and bubbling hot.

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