Vegetable Pie Recipe |
||
|
You will need..... 1/2 lb. carrots 4 oz. button mushrooms 1/2 lb. button onions 2 oz. butter 1/2 lb. runner beans, sliced
Preparation Time and cut into small
pieces
30 minutes 9
oz. plain flour
4 oz. mixed fats, cut into small pieces
Cooking Time
3 oz. grated cheese
1 hour 1
egg yolk
Oven setting 1
egg, beaten
400ºF; Gas Mark 6
sprig parsley
Prepare
carrots and cook in salted boiling water for 20 minutes. Drain and
reserve 1/2 pint liquid. Wash mushrooms. Peel onions and fry with
mushrooms in butter until soft. Add carrots and beans. Mix well. Add 1
oz. flour, mix well and cook for 2-3 minutes. Gradually add carrot
liquid. Bring to the boil, stirring until thickened. Put mixture into a
greased pie dish. Sift
remaining flour, add fats and rub in until mixture resembles fine
breadcrumbs. Add cheese and mix well. Add egg yolk and enough cold
water to make a stiff paste. Roll out to fit top of pie dish. Trim
edges and flute. Roll out
trimming and cut into strips. Use to make a lattice pattern over top of
pie. Brush with egg and bake for 30 minutes in centre of oven. Serve
garnished with parsley. Serves 4.
Quick Tip
If no
pastry wheel is available for cutting the strips, then use a plain
knife dipped into flour. |
||