Cheese And Vegetable Pie With Sage Pastry Recipe
Cheese And Vegetable Pie With Sage Pastry often finds a place in my party menu. Though it takes quite some time for the preparation of this Cheese And Vegetable Pie With Sage Pastry, you will be happy with the end product. Just check out the recipe of the rich and yummy vegetable pie recipe.
Ingredients
FILLING:
2 potatoes, thinly sliced
2 carrots, thinly sliced
1 bunch of spring onions, chopped
1 courgette, thinly sliced
2 celery sticks, chopped
25 g/1 oz/2 tbsp butter or margarine
50 g/2 oz peas, frozen or fresh, shelled
175 g/6 oz/1 1/2 cups Cheddar cheese, grated
Salt and freshly ground black pepper
SAGE PASTRY:
350 g/12 oz/3 cups plain flour
1.5 ml/1/4 tsp onion salt
1 75 g/6 oz/3/4 cup hard margarine, cut into pieces
15 ml/1 tbsp finely chopped sage
Cold water to mix
TO FINISH:
2 eggs, beaten
150 ml/1/4 pt/2/3 cup milk or single cream
TO SERVE:
Baby pickled beetroot
Directions
Prepare the filling.
Gently fry (saute) the potatoes, carrots, spring onions, courgette and celery in the butter or margarine for 5 minutes, stirring until softened but not browned.
Leave to cool while making the pastry, then stir in the peas and the cheese and season to taste.
Sift the flour and onion salt into a bowl.
Add the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs.
Stir in the sage and enough cold water to form a firm dough.
Knead gently on a lightly floured surface.
Cut off about a quarter of the dough and reserve for a 'lid'.
Roll out the remainder and use to line an 18 cm/7 in round, deep, loose bottomed cake tin (pan), placed on a baking (cookie) sheet.
Spoon in the cooled cheese and vegetable mixture.
Reserve 15 ml/1 tbsp of the beaten egg for glazing.
Beat the milk or cream into the remainder.
Pour into the pie.
Roll out the remaining pastry to a round for a lid.
Brush the edges with water and place the lid in position.
Crimp the edges between the finger and thumb and make a small hole in the centre of the pastry to allow the steam to escape.
Makes leaves' and a 'rose' out of the pastry trimmings and use to decorate the pie.
Brush with the reserved beaten egg to glaze.
Cook in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes, then reduce the heat to 180°C/350°F/gas mark 4 and continue cooking for a further 1 1/4 hours until the vegetables are tender.
To test, push a skewer right down through the centre; if there is no resistance, you know the vegetables are cooked.
Lay a piece of foil over the pastry if it is over-browning.
Leave to cool in the tin for at least 30 minutes, then gently loosen the edge with a round bladed knife, if necessary.
To remove the tin, place on top of a jam jar or can and carefully slide the tin down, leaving the pie on the base.
Slide off the base, if liked, using a fish slice or palette knife, and cool on a wire rack.
Wrap in foil.
Gently fry (saute) the potatoes, carrots, spring onions, courgette and celery in the butter or margarine for 5 minutes, stirring until softened but not browned.
Leave to cool while making the pastry, then stir in the peas and the cheese and season to taste.
Sift the flour and onion salt into a bowl.
Add the margarine and rub in with the fingertips until the mixture resembles fine breadcrumbs.
Stir in the sage and enough cold water to form a firm dough.
Knead gently on a lightly floured surface.
Cut off about a quarter of the dough and reserve for a 'lid'.
Roll out the remainder and use to line an 18 cm/7 in round, deep, loose bottomed cake tin (pan), placed on a baking (cookie) sheet.
Spoon in the cooled cheese and vegetable mixture.
Reserve 15 ml/1 tbsp of the beaten egg for glazing.
Beat the milk or cream into the remainder.
Pour into the pie.
Roll out the remaining pastry to a round for a lid.
Brush the edges with water and place the lid in position.
Crimp the edges between the finger and thumb and make a small hole in the centre of the pastry to allow the steam to escape.
Makes leaves' and a 'rose' out of the pastry trimmings and use to decorate the pie.
Brush with the reserved beaten egg to glaze.
Cook in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes, then reduce the heat to 180°C/350°F/gas mark 4 and continue cooking for a further 1 1/4 hours until the vegetables are tender.
To test, push a skewer right down through the centre; if there is no resistance, you know the vegetables are cooked.
Lay a piece of foil over the pastry if it is over-browning.
Leave to cool in the tin for at least 30 minutes, then gently loosen the edge with a round bladed knife, if necessary.
To remove the tin, place on top of a jam jar or can and carefully slide the tin down, leaving the pie on the base.
Slide off the base, if liked, using a fish slice or palette knife, and cool on a wire rack.
Wrap in foil.
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