Serves 4; Preparation time 01:30:00
| 225 g carrots | |
| 105 g button mushrooms | |
| 225 g button onions | |
| 55 g butter | |
| 225 g runner beans, sliced | |
| 245 g flour | |
| 55 g mixed fates, cut into small pieces | |
| 80 g grated cheese | |
| 1 egg yolk | |
| 1 egg, beaten | |
| Sprig of parsley |
| Prepare carrots and cook in salted boiling water for 20 minutes. Drain and reserve If pint liquid. Wash mushrooms. Peel onions and fry with mushrooms in butter until soft. Add carrots and beans. Mix well. Add 25g. flour, mix well and cook for 2-3 minutes. Gradually add carrot liquid. Bring to the boil, stirring until thickened. Put mixture into a greased pie dish. Sift remaining flour, add fats and rub in until mixture resembles fine breadcrumbs. Add cheese and mix well. Add egg yolk and enough cold water to make a stiff paste. Roll out to fit top of pie dish. Trim edges and flute. Roll out trimming and cut into strips. Use to make a lattice pattern over top of pie. Brush with egg and bake for 30 minutes in centre of oven. Serve garnished with parsley. | |
| Comment | |
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| Entered | 2020-12-24 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19