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Carrot Pie

ingredients

150 - 200 g (6 - 8 oz) shortcrust pastry
4 oz (100 g) grated cheese
1 pint (600 ml) milk
salt and pepper
200 g (8 oz) raw carrot, grated
4 oz (100 g) fresh breadcrumbs
2 eggs, beaten

method

1. Bring the milk to the boil and stir in the breadcrumbs and grated cheese.

2. Season with salt and pepper.

3. Add the eggs and pour over the carrots in the bottom of a deep pie dish.

4. Roll out the pastry, cut a strip to fit round the edge of the dish, moisten and affix the lid.

5. Cut a hole in the lid, glaze and bake for 40 - 45 minutes, at 200°C, 400°F, mark 6.

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