350 g (12 oz) small new potatoes
2 carrots
4 oz (100 g) peas, shelled
4 spring onions
4 oz (100 g) green beans
2 tomatoes
Few sprigs of cauliflower
Salt and pepper to taste
75 ml (3 fl oz) vegetable stock
175 g (6 oz) shortcrust potato pastry
2 carrots
4 oz (100 g) peas, shelled
4 spring onions
4 oz (100 g) green beans
2 tomatoes
Few sprigs of cauliflower
Salt and pepper to taste
75 ml (3 fl oz) vegetable stock
175 g (6 oz) shortcrust potato pastry
method
1. Prepare all the vegetables, slicing the potatoes, carrots, onions, beans and tomatoes.
2. Place in a pie dish and season to taste. Pour over the stock.
3. Cover with the pastry and bake in the oven Gas mark 6, 400°F (200°C) for 20 minutes, then reduce oven to Gas mark 4, 350°F (180°C) and cook for a further 30 minutes, until vegetables are tender.
2. Place in a pie dish and season to taste. Pour over the stock.
3. Cover with the pastry and bake in the oven Gas mark 6, 400°F (200°C) for 20 minutes, then reduce oven to Gas mark 4, 350°F (180°C) and cook for a further 30 minutes, until vegetables are tender.
serving amount
serves 4
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