Rich Vegetable Pie in Flaky Pastry Recipes

Ingredients :

4 tbsp olive oil

1 lb button mushrooms, halved

2 garlic cloves, crushed

8 oz baby onions, halved

8 oz parsnips, chopped

8 oz carrots, chopped

2 tbsp chopped thyme

1 tbsp chopped sage

1/2 pint full-bodied dry red wine

13 oz can chopped tomatoes

1/4 pint vegetable stock

2 tbsp tomato puree

2 tbsp dark soy sauce

1 quantify flaky pastry

1 egg yolk, beaten, to glaze

salt and pepper

1. Heat half the oil in a frying pan, add the mushrooms and garlic, stir-fry 3-4 minutes till golden.

2. Remove pan and set aside.

3. Add remaining oil, fry the onions, parsnips, carrots and herbs for 10 minutes.

4. Add wine, boil rapidly for 3 minutes.

5. Stir in the tomatoes, stock, tomato puree and soy sauce.

6. Bring to the boil, cover, simmer for 30 minutes.

7. Add mushrooms, season to taste, transfer to a 3 pint pie dish and set aside.

8. On a lightly floured surface, roll out the pastry to a little larger than the pie dish.

9. Cut 4 strips, 1 inch wide, from around the edge of the pastry and press onto the rim of the dish, wetting the rim as you go.

10. Lay the remaining pastry over the pie, trim the edges and press together, wetting the pastry to seal.

11. Flute the edges and use any trimmings to decorate the pie.

12. Brush pastry with beaten egg yolk and bake, 425F, gas mark 7, 20 minutes, then reduce to 400F, gas mark 6, for a further 15 minutes.

13. Ready to serve.

Serves 5

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