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Preparation time 25 minutes, Cooking time 45 - 55 minutes, Oven temperature 190°C, 375°F, gas 5, Calories 640 per portion

For the filling

For the wholemeal pastry

Sift the flour, salt and paprika into a bowl. Cut the margarine into small pieces and rub into the flour until the mixture resembles breadcrumbs. Add enough water to mix to a soft dough. refrigerate.

1. Break the broccoli into sprigs. Cut the celery into chunks and slice the leeks into rings. Slice the carrots and parsnips. Cut the pepper into strips. Arrange the vegetables in a deep oval pie dish.

2. Add the lemon juice, nutmeg and seasoning to the white sauce and pour over the vegetables.

3. Roll out the pastry to 5 mm (1/4 in) thick, dampen the rim of the pie dish and cover with a strip of pastry cut from the outside of the oval.

4. Brush the strip with water and cover the pie with the remaining pastry. Press the edges together, knock up and flute.

5. Brush with beaten egg and decorate the pie with any pastry trimmings made into leaves. Glaze the decorations and bake in a moderately hot oven for 40-50 minutes.

Cook's Tip
Cheese pastry tastes good with vegetable pie. Stir 50 g (2 oz) finely grated mature Cheddar cheese into the dry ingredients. Continue as above.

For the white sauce

40 g (1 1/2 oz) butter or margarine
40 g (1 1/2 oz) plain flour
600 ml (1 pint) milk
salt and pepper

Melt the butter or margarine over a low heat. Add the flour, cook for 2 minutes, stirring constantly, then gradually add the milk and stir until the sauce boils and thickens. Reduce the heat and simmer gently for 2 minutes. Add the seasoning.

8.5

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