Vegetarian Pie Recipe
Ingredients
| Mixed diced vegetables to fill a 1 pint pie dish, (carrot, onion, turnip, cauliflower, celery, beans, peas, baked beans, etc.) | ||
| Yeast | 1 Teaspoon | |
| Water | 1/4 Pint | |
| Seasoning | ||
| Cheese pastry - 4 ounces | ||
Directions
GETTING READY
1. Pre-heat oven to 425°F.
2. Wash, clean and prepare vegetables into 1/4 inch. dice; leave peas as whole.
MAKING
3. On a floured surface, roll out the pastry.
4. Take a 1 pint pie dish and transfer the cut vegetables into it so that it is filled to just above the rim; season very lightly with salt and pepper.
5. In a small bowl, dissolve the yeast extract in warm water and pour over the vegetables.
6. Line rim of the pie dish, then cover pie with pastry.
7. Flake and flute edges.
8. Brush with milk, and make a small hole in the centre of the pie crust for the moisture to escape
9. Cook half way down the oven for 15 to 20 minutes, until the pastry is just brown.
10. Lower settings to 300°F, and bake for a further 30 to 45 minutes until the vegetables are cooked.
SERVING
8. Make slices and serve hot.
1. Pre-heat oven to 425°F.
2. Wash, clean and prepare vegetables into 1/4 inch. dice; leave peas as whole.
MAKING
3. On a floured surface, roll out the pastry.
4. Take a 1 pint pie dish and transfer the cut vegetables into it so that it is filled to just above the rim; season very lightly with salt and pepper.
5. In a small bowl, dissolve the yeast extract in warm water and pour over the vegetables.
6. Line rim of the pie dish, then cover pie with pastry.
7. Flake and flute edges.
8. Brush with milk, and make a small hole in the centre of the pie crust for the moisture to escape
9. Cook half way down the oven for 15 to 20 minutes, until the pastry is just brown.
10. Lower settings to 300°F, and bake for a further 30 to 45 minutes until the vegetables are cooked.
SERVING
8. Make slices and serve hot.
Chef
