Vegetable Pie – Vivienne McGeer, St Dunstans, Keynsham Section, Bristol
Oven Gas Mark 6/200oC/400oF (But see method item 3) Cooking time 55 Mins Serves 3
6oz(170g) Plain Flour Pinch of Salt
4oz (110g) Margarine 3oz (85g) Cheddar cheese, finely grated
2-3 tablespoons cold water
2oz (60g) Butter 1 onion peeled and sliced
3 carrots, peeled and sliced 2oz (60g) mushrooms peeled and sliced
7oz (200g) can of sweetcorn 2 sticks of celery, scrubbed and chopped
2oz (60g) packet of leek soup freshly ground black pepper
- Make pastry in the usual way
- Heat butter and fry vegetables. Sprinkle soup over the veg in the pan. Add ¾ pint (425ml) of boiling water and stir until it thickens. Season with pepper the pour into a 1 ½ pint (850 ml) pie dish. Cover with cheese pastry.
- Cook in a hot oven (temperature as above) for 15 mins then reduce to Gas Mark 4/180oC/350oF and cook for a further 40 minutes.