Vegetable Pie

Vegetable Pie makes a very economical supper dish for the family, accompanied

Nourishing Vegetable Pie is packed with vitamins. Serve it with boiled potatoes for a family meal. by boiled potatoes and a tossed salad.8 oz. Shortcrust Pastry I egg, lightly beaten

1 oz. butter celery stalks, trimmed and finely chopped medium-sized carrots, scraped and thinly sliced

1 large onion, finely chopped

4 oz. button mushrooms, wiped clean and sliced

4 oz. cauliflower, broken into flowerets, cooked and drained

8 fl. oz. hot chicken stock

1 large potato, peeled and thinly sliced

½ teaspoon salt

Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).

First make the filling. In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the celery, carrots, onion and mush-rooms and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.

Remove the pan from the heat and, using a slotted spoon, transfer the veg-etable mixture to a deep medium-sized pie dish.

Mix in the cauliflower and pour over the chicken stock. Arrange the potato slices in a layer on top of the vegetables and sprinkle over the salt.

On a lightly floured board, roll the dough out into a circle slightly larger than the circumference of the pie dish. With a sharp knife, cut a thin strip around the edge of the dough. Dampen the rim of the pie dish with water and press the dough strip on top of the rim. With a pastry brush dipped in water, lightly moisten the strip.

Using the rolling pin, lift the dough circle on to the pie dish. With a knife, trim the dough and, with your fingers, crimp the edges to seal them to the strip already on the dish. Roll out the dough trimmings and use them to decorate the top of the pie.

With a sharp knife, cut a fairly large cross in the centre of the dough. With a pastry brush, brush the dough with the beaten egg.

Place the pie in the centre of the oven and bake for 5 minutes. Reduce the heat to moderate 350°F (Gas Mark 4, 180CC) and continue cooking for a further 20 minutes or until the pastry is golden brown.

Remove the pie from the oven and serve immediately.

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