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Rich Vegetable Pie in Flaky Pastry Recipes
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Ingredients : |
4 tbsp olive oil
1 lb button mushrooms, halved
2 garlic cloves, crushed
8 oz baby onions, halved
8 oz parsnips, chopped
8 oz carrots, chopped
2 tbsp chopped thyme
1 tbsp chopped sage
1/2 pint full-bodied dry red wine
13 oz can chopped tomatoes
1/4 pint
vegetable stock
2 tbsp tomato puree
2 tbsp dark soy sauce
1 quantify flaky pastry
1 egg yolk, beaten, to glaze
salt and pepper |
Method :
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Heat half the oil in a frying pan, add
the mushrooms and garlic, stir-fry 3-4 minutes till golden.
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Remove pan and set aside.
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Add remaining oil, fry the onions,
parsnips, carrots and herbs for 10 minutes.
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Add wine, boil rapidly for 3 minutes.
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Stir in the tomatoes, stock, tomato
puree and soy sauce.
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Bring to the boil, cover, simmer for
30 minutes.
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Add mushrooms, season to taste,
transfer to a 3 pint pie dish and set aside.
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On a lightly floured surface, roll out
the pastry to a little larger than the pie dish.
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Cut 4 strips, 1 inch wide, from around
the edge of the pastry and press onto the rim of the dish, wetting
the rim as you go.
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Lay the remaining pastry over the pie,
trim the edges and press together, wetting the pastry to seal.
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Flute the edges and use any trimmings
to decorate the pie.
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Brush pastry with beaten egg yolk and
bake, 425F, gas mark 7, 20 minutes, then reduce to 400F, gas mark 6,
for a further 15 minutes.
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Ready to serve.
Serves 5
Learn how
to cook Vegetarian Recipes
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