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Spiced Vegetable Pie
Ingredients:
Serves 6
9 oz (250 g) onions, peeled
8 oz (225 g) potatoes, peeled
9 oz (250 g) carrots, peeled
8 oz (225 g) celeriac, peeled
4 oz (110 g) parsnips, peeled, and/or
4 oz (110 g), mushrooms, sliced
1 tablespoon olive oil
salt and freshly ground pepper
2 teaspoons cumin seeds
3 teaspoons coriander seeds
1/2 teaspoon cardamom seeds
2 tablespoons flour
1 teaspoon turmeric
a pinch of sugar
10 fl oz (300 ml) vegetable stock
Pastry ingredients
1 lb (450 g) flour
a pinch of salt
9 oz (250 g) butter
6 fl oz (170 ml) water
Egg wash made from 1 egg, preferably free range, beaten with a little
salt
You will also need a baking
tin, 8 inches (17 cm) in diameter, I 1/2 inches (3.5 cm) high
Method:
Chop The Vegetables into uniform-sized 1 inch (2.5 cm) cubes.
Heat the olive oil in a wide saute pan
Add the onions, potatoes, carrots, celeriac and parsnips, if using.
Season with salt and freshly ground pepper
Toss in the oil, cover the pot and sweat on a gentle heat for 4 or 5 minutes.
Heat the cumin, coriander and cardamom seeds in a pan until they smell aromatic, just a few seconds.
Crush lightly and add to the vegetables.
Cook for 1-2 minutes.
Take off the heat, sprinkle over the flour, turmeric and a pinch of sugar, stir well.
Return to the heat
Add the vegetable stock gradually,stirring all the time.
Cover the pot and simmer for 20-30 minutes or until the vegetables are almost tender, but not mushy.
Saute the mushrooms, if using, and add to the vegetables.
Pastry
Sieve the flour and salt into a mixing bowl and make a well in the centre.
Dice the butter, put it into a saucepan with the water and bring to the boil.
Pour the liquid all at once into the flour and mix together quickly; beat until smooth.
At first the pastry will be too soft to handle, but as it cools it may be rolled out 1/8 inch - 1/4 inch (3 mm-5 mm) thick, to fit the tin.
Keep back one third of the pastry for the lid.
Line tin with pastry and then fill with the vegetable mixture, which should
be almost but not quite cooked and have cooled a little.
Brush the edges of the pastry with a little water and egg wash
Put on the pastry lid, pinching them tightly together.
Roll out the trimmings to make pastry leaves or twirls to decorate the top of the pie
Make a hole in the centre of the lid, to let the steam out
Egg wash the lid and the decoration.
Bake the pie for around 30 minutes at gas mark 8, 450°F (230°C).
Serve with a green salad.
Serves 6
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