2 tablespoons corn oil
2 onions, chopped
350 g (12 oz) carrots, peeled and diced
8 oz (225 g) peas or beans, diced
4 oz (100 g) celery, chopped
2 tbsp (25 g) 1 oz butter or margarine
3 tbls (25 g) 1 oz flour
yeast extract
2 onions, chopped
350 g (12 oz) carrots, peeled and diced
8 oz (225 g) peas or beans, diced
4 oz (100 g) celery, chopped
2 tbsp (25 g) 1 oz butter or margarine
3 tbls (25 g) 1 oz flour
yeast extract
for the pastry
250 g (9 oz) flour
4 oz (100 g) fat
3 oz (75 g) ground Brazil nuts, hazelnuts (filberts), walnuts or cashew nuts
4 oz (100 g) fat
3 oz (75 g) ground Brazil nuts, hazelnuts (filberts), walnuts or cashew nuts
method
1. Heat the oil in a frying pan and fry the onions until softened. Remove from the heat.
2. Cook the carrots, peas or beans and celery in boiling salted water until tender. Drain off the water, reserving 300 ml (1/2 pint).
3. Melt the butter or margarine in another saucepan and stir in the flour. Cook for 2 minutes, then gradually stir in the reserved vegetable cooking water.
4. Bring to the boil and simmer, stirring, until thickened.
5. Fold in the onions, carrots, peas or beans and celery and add yeast extract to taste.
6. Turn into a baking dish and cool.
7. Meanwhile, make the pastry. Sift the flour into a bowl and rub in the fat until the mixture resembles breadcrumbs.
8. Mix in the nuts, then bind to a dough with cold water.
9. Roll out the dough and use to cover the baking dish.
10. Bake in a preheated hot oven 220°C (425°F) Gas Mark 7 for 20 minutes or until the pastry is browned.
2. Cook the carrots, peas or beans and celery in boiling salted water until tender. Drain off the water, reserving 300 ml (1/2 pint).
3. Melt the butter or margarine in another saucepan and stir in the flour. Cook for 2 minutes, then gradually stir in the reserved vegetable cooking water.
4. Bring to the boil and simmer, stirring, until thickened.
5. Fold in the onions, carrots, peas or beans and celery and add yeast extract to taste.
6. Turn into a baking dish and cool.
7. Meanwhile, make the pastry. Sift the flour into a bowl and rub in the fat until the mixture resembles breadcrumbs.
8. Mix in the nuts, then bind to a dough with cold water.
9. Roll out the dough and use to cover the baking dish.
10. Bake in a preheated hot oven 220°C (425°F) Gas Mark 7 for 20 minutes or until the pastry is browned.
serving amount
serves 5 - 6
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