350 g (12 oz) shortcrust pastry
8 oz (225 g) potatoes
salt and pepper
1 onion
8 oz (225 g) mixed vegetables,e.g. carrots, peas, beans, turnip etc.
8 oz (225 g) potatoes
salt and pepper
1 onion
8 oz (225 g) mixed vegetables,e.g. carrots, peas, beans, turnip etc.
method
1. Peel or prepare all the vegetables, cutting the root vegetables into small cubes.
2. Put the vegetables into water and bring to the boil, simmer for 10 minutes, then drain well and season.
3. Divide the pastry into four pieces and roll each piece into a circle about 20 cm (8 in) across. Divide the vegetables between the pastry rounds, dampen the edges and draw the edges of the pastry together to form a seam across the top; pinch the edges together with your ringers to give a fluted edge. Place on a baking tray and cook at the top of the oven for 15 minutes at 200°C, 400°F, mark 6, then reduce the heat to 180°C, 350°F, mark 4 and bake for a further 45 minutes. Serve hot or cold.
2. Put the vegetables into water and bring to the boil, simmer for 10 minutes, then drain well and season.
3. Divide the pastry into four pieces and roll each piece into a circle about 20 cm (8 in) across. Divide the vegetables between the pastry rounds, dampen the edges and draw the edges of the pastry together to form a seam across the top; pinch the edges together with your ringers to give a fluted edge. Place on a baking tray and cook at the top of the oven for 15 minutes at 200°C, 400°F, mark 6, then reduce the heat to 180°C, 350°F, mark 4 and bake for a further 45 minutes. Serve hot or cold.
serving amount
makes 4
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