Frank's Recipes! Vegetable and Herb Pie

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Vegetable and Herb Pie

90 g butter
3 carrots; sliced
40 g plain flour
300 ml milk; + extra to glaze
1 small cauliflower; broken into florets
110 g broccoli
50 g pearl barley
2 tablespoons fresh parsley; chopped
110 g plain wholemeal flour

Preheat oven to 200 0C / 400 0F / Gas 6. Melt 40g (1 oz) of the butter in a saucepan. Lightly fry the carrots for 7 minutes. Stir in the plain flour and cook for 1 minute. Gradually add the milk, whisking continuously, until the sauce thickens, boils and is smooth.

Simmer for 1-2 minutes. Blanch the cauliflower and broccoli in boiling water for 5 minutes. Drain. Mix the sauce with the cauliflower, broccoli, pearl barley and parsley. Spoon into a 1.1 litre (2 pint) pie dish. Put the wholemeal flour in a bowl. Add the remaining butter and rub in until the mixture resembles fine breadcrumbs. Add cold water to mix to form a dough.

Roll out on a lightly floured surface to 5 cm (2 inches) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place it on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry. Knock the edges back to seal and crimp. Garnish with pastry leaves and brush with milk. Bake for 30 minutes, until golden.