Vegetable Recipes - Rich Vegetable Pie in Flaky Pastry Recipe

Ingredients

Serve 6

• 4 tablespoons olive oil

• 500 g/1 lb button mushrooms, halved

• 2 garlic cloves, crushed

• 250 g/8 oz baby onions, halved

• 250 g/8 oz parsnips, chopped

• 250 g/8 oz carrots, chopped

• 2 tablespoons chopped thyme

• 1 tablespoon chopped sage

• 300 ml/1/2 pint full-bodied dry red wine

• 400 g/13 oz can chopped tomatoes

• 150 ml/1/4 pint Vegetable Stock

• 2 tablespoons tomato puree

• 2 tablespoons dark soy sauce

• 1 quantity Flaky Pastry

• 1 egg yolk, beaten, to glaze

• salt and pepper

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Method:

1. Heat half the oil in a frying pan, add the mushrooms and garlic, and stir-fry for 3-4 minutes until golden. Remove from the pan and set aside.

2. Add the remaining oil to the pan and fry the onions, parsnips, carrots and herbs for 10 minutes. Add the wine and boil rapidly for 3 minutes.

3. Stir in the tomatoes, stock, tomato puree and soy sauce. Bring to the boil, cover and simmer for 30 minutes. Add the mushrooms, season to taste, transfer to a 1.8 liter/3 pint pie dish and set aside.

4. On a lightly floured surface, rollout the pastry to a little larger than the pie dish. Cut 4 strips, 2.5 cm/1 inch wide, from around the edge of the pastry and press on to the rim of the dish, wetting the rim as you go.

5. Lay the remaining pastry over the pie, trim the edges and press together, wetting the pastry to seal. Flute the edges and use any trimmings to decorate the pie.

6. Brush the pastry with beaten egg yolk and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes, then reduce the temperature to 200°C (400°F), Gas Mark 6, and bake for a further 15 minutes. Serve hot.