Root vegetable pie

As Spring approaches and the weather reverts back to November temperatures, we get sunshine, hail, rain and sleet in one day. What better to cook on a cold miserable day than a great vegetable pie? ‘Well’, I hear you cry, ‘you could cook a meat pie’. You are right, of course. I would always be an advocate of meat over vegetarian but tomorrow, I’m making Tom Kerridge’s pork meatballs with gravy, so today, we have vegetable pie.

The recipe is from Yotam Ottolenghi’s ‘Plenty More’ book. It involves frying off caraway seeds with mustard seeds and curry powder before adding onions, garlic, carrots, parsnip and butternut squash at carefully measured stages, with stock added to ensure the vegetables cooked. We made pastry. We put pastry in a muffin tin, filled the pastry and then put a little pastry lid on and cooked it for about 30-35 minutes. 

As the pastry called for sour cream (don’t ask questions), we used the left over for garnish. I think the only thing that would have made this better was a small amount of chicken.


Published in: on March 5, 2016 at 9:13 pm  Leave a Comment  

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