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Vegetable Pie #3

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

ingredients

serves 4
225 g (8 oz) plain wholemeal flour
pinch of salt
pinch of paprika
100 g (4 oz) margarine
2 - 3 tablespoons cold water
beaten egg to glaze

for the filling

225 g (8 oz) broccoli
2 celery sticks
2 leeks, trimmed
2 carrots
2 parsnips
1 red pepper, deseeded
1 tablespoon lemon juice
1/4 teaspoon grated nutmeg
salt and pepper
1 quantity white sauce (see below).

method

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.

What did you think?

35 people have helped to review this recipe. Thankyou!

Lady Pie
posted by Lady Onion Pie @ 04:19AM, 5/11/11
Wow this looks like a great meal, thanks for the ideas! classic dish!
Yum and a few ideas too
posted by Sam @ 10:49AM, 6/18/11
I just made it
but I made a few variations which was a mistake!
WARNING dont use Zuchini or squash in the Vegi mix as they are evidently too "watery" and i ended up with a soup pie!!!
as the water from them kind of ruined my lovely white sauce!

It was saved by opening the pie and tipping out the water!!! and re-making the white sauce on the stove and mixing it in the vegies...(not quite the same i know!!!??? lol)
also id reccomend having extra white sauce to put ontop of the pie-YUMMM!
aLso I added some fire to the pastry by adding a sprinkle of Chilli! and also a cube of dried chicken stock!
Now THAT worked really well

I would suggest that if your pie dish is actually deep that useing a Oven proof cup or tea cup to hold the "tent" of pastry up in the middle is a good idea too

:-)

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