8 oz mixed vegetables (carrots, broccoli,
cauliflower, parsnips, courgettes), diced
2 tbsp olive oil
4 oz mushrooms, sliced
2 medium onions, thinly sliced
1/4 pint white sauce
3 oz cheddar cheese, grated
salt and pepper
Method :
To make the pastry, place the flour in
a bowl and rub in the butter until the mixture resembles breadcrumbs.
Mix in the salt and work the mashed
potato into this mixture, adding the milk in a little at a time.
Knead on a floured board until the
dough is smooth and fairly soft.
Roll out the pastry and use it to line
a large, shallow ovenproof dish.
Line the pastry case with greaseproof
paper and fill with baking beans.
Bake in a preheated oven, 400F, gas
mark 6, for 10 minutes.
Lift out the paper and beans and bake
for a further 5 minutes or until it is light golden brown.
Meanwhile, cook the mixed vegetables
in salted boiling water until just tender and allow to cool.
Heat half of the oil in a frying pan,
add the mushrooms, try lightly and allow to cool.
Add the remaining oil to the pan, fry
the onions lightly and allow to cool.
Mix the cooled vegetables into the
white sauce and season to taste with salt and pepper.
Remove the pastry from the oven, allow
to cool a little and then fill with the vegetable mixture, spreading
with a palette knife so that it is smooth and flat.
Sprinkle with the grated cheddar.
Brush the edges of the pastry with the
beaten egg yolk and return to the oven for 15 minutes or until the
cheese is melted and beginning to brown.
