Vegetable Pie Recipes

Ingredients :

6 oz ready-made short crust pastry

beaten egg, to glaze

Filling

1.5 oz butter

8 oz carrots, thinly sliced

8 oz swede or turnips, diced

1 onion, sliced

1.5 oz plain flour

10 fl oz vegetable stock

1 small cauliflower, broken into florets and blanched

4 oz broad beans

2 tbsp chopped fresh parsley

salt and pepper

1. Preheat the oven to 200C Gas Mark 6.

2. To make the filling, melt the butter in a pan and fry the carrots, swede and onion for 8 minutes.

3. Add the flour and cook for 1 minute.

4. Gradually add the stock, bring to the boil, stirring continuously, and simmer for 2 minutes.

5. Add the cauliflower, beans, parsley and salt and pepper, and mix well.

6. On a lightly floured surface, roll out the pastry 2 in wider than a 1.5 - 2 pint pie dish.

7. Cut a 1 in deep strip from the outer edge.

8. Dampen the rim of the dish and place the pastry strip on it.

9. Spoon the vegetable mixture into the dish.

10. Lift the remaining pastry on the rolling pin and lay it over the pie dish.

11. Press the lid lightly on to the rim to seal.

12. Scallop the edges, if wished.

13. Roll out the pastry trimmings and use to decorate the pie.

14. Brush with beaten egg and cut a slit in the centre to allow the steam to escape.

15. Bake for 45 minutes.

Serves 4

Learn how to cook Vegetarian Recipes Subscribe to our newsletter

Get the above cooking ingredients here