Vegetable Pie #3
Vegaterians and meat-eaters alike will love this hearty and comforting vegetable pie. It's perfect for the winter months and is easy to make, too!
Ingredients
- 8 oz plain wholemeal flour
- pinch of salt
- pinch of paprika
- 4 oz margarine
- 3 tablespoons cold water
- beaten egg to glaze
for the filling
- 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
for the white sauce
- 1 1/2 oz butter or margarine
- 1 1/2 oz plain flour
- 1 pint milk
- salt and pepper
Instructions
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.
- 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.
- Add the lemon juice, nutmeg and seasoning to the white sauce and pour over the vegetables.
- 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.
- Brush the strip with water and cover the pie with the remaining pastry. Press the edges together, knock up and flute.
- 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.
Notes
Cook's Tip
Cheese pastry tastes good with vegetable pie. Stir 2 oz finely grated mature Cheddar cheese into the dry ingredients. Continue as above. 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.
Cheese pastry tastes good with vegetable pie. Stir 2 oz finely grated mature Cheddar cheese into the dry ingredients. Continue as above. 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.
Calories: 728 kcal
Carbohydrates: 84 g
Protein: 18 g
Fat: 39g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 76 mg
Sodium: 1634 mg
Potassium: 1129 mg
Fiber: 14 g
Sugar: 16 g
Vitamin A: 8790 IU
Vitamin C: 110 mg
Calcium: 268 mg
Iron: 5 mg