Thursday, 13 January 2011

Warm winter vegetable pie

This week, 4 Moms are posting cold weather recipes. Do take a look at some of the recipes-there are some that I'm looking forward to trying. This lentil chili sounds like a must.

Anyway, this is my contribution, a vegetarian winter pie. We aren't vegetarian and I keep meaning to try it with a little bacon but it is so good as it is that I haven't got round to it. We eat this frequently in winter. One pie serves all of us-three adults, two teenagers and three children although one of the younger ones isn't keen on veg and doesn't eat any. I serve it with mash and usually peas, sweetcorn or baked beans (for the child who doesn't like much veg)plus some mushrooms fried in a little olive oil.

2 potatoes peeled and diced
2 parsnips or a swede, peeled and diced
2 carrots, peeled and diced
2 leeks thinly sliced (I have substituted 2 onions)
1 tbsp of oil (whichever you use for cooking)
1 tsp plain flour
1/2 pint vegetable stock
1/2 cup cheddar cheese, grated
9oz puff pastry (I have made this with short crust but usually buy ready made puff pastry)
milk to brush on pastry

Cook the potatoes, parsnip and carrot in boiling water until soft.
Drain veg.
Cook the leeks, in oil, in a large frying pan until soft. Add the flour and cook for a further minutes.
Pour in the vegetable stock and stir. Add the drained vegetables.
Simmer for about 10 minutes. Turn off the heat.
Add the cheese and stir.
(The picture looks a bit strange as the vegetables were steaming.)
Put mixture in a pie dish and top with pastry.
Brush with milk.
Cook at 200C/gas mark 7/400F for 15-20 minutes until golden brown.

This freezes well.

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