Vegetable pie(english)
4 -6 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| POTATO PASTRY | ||
| 6 | ounces | Margarine |
| 8 | ounces | Self-raising flour |
| Pinch of salt | ||
| 8 | ounces | Cold mashed potato |
| A little milk | ||
| VEGETABLE FILLING | ||
| 8 | ounces | Mixed vegetables; carrots, peas, celery etc. |
| A `walnut' of butter | ||
| 1 | Onion, peeled and chopped | |
| 4 | ounces | Mushrooms, wiped and sliced |
| 1 | teaspoon | Chopped parsley |
| ¼ | pint | White sauce |
| Salt and black pepper | ||
| 3 | ounces | Cheddar cheese grated |
Directions
Set oven to 400/F or Mark 6. Potato Pastry; rub margarine into the flour and salt until mixture resembles breadcrumbs. Combine with mashed potato, adding milk to produce a soft dough. Turn on a floured surface and knead lightly. Roll out and line a greased, large ovenproof dish. The pastry may be a littl e short so handle carefully . Bake blind for 15 minutes then cool a little. The Filling chop and lightly cook the vegetables, drain well and cool a little. Melt butter and lightly fry onion and mushrooms. Combine with mixed vegetables, add parsley and stir in the white sauce, seasoning to taste . Put into the pastry case and level top. Sprnkle with grated cheese and brush pastry rim with milk. Bake for further 15 to 20 minutes until pastry is golden and cheese melted and bubbling.