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Ingredients for Pastry:
2 Cups Plain Flour
½ Teaspoon Salt
½ Cup Butter
Cold Water
Ingredients for Filling:
1 Stalk Celery (Sliced)
1 Carrot (Cooked & Sliced)
125g Cauliflower (Cooked & Diced)
1 Cup Peas (Cooked)
1 Cup Corn Kernels
125g Green Beans (Cooked & Chopped)
1 Medium Onion (Chopped)
20g Butter
1 Tablespoon Plain Flour
250ml Milk
1 Tablespoon Parsley (Chopped)
¼ Cup Cheese (Grated)
Salt & Pepper
Method for Pastry:
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Sift the flour and salt
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Rub in the butter until the mixture resembles bread crumbs.
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Add just enough water to form a firm dough.
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Put in refrigerator and chill for 30 minutes.
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Roll out a little more than half the dough and line a 23cm pie tin.
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Bake in a 200ºC oven for 10 minutes.
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Roll out the remaining pasty to cover the pie and put aside for now.
Method for Filling:
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Mix together the celery, carrot, cauliflower, peas, corn and beans.
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Sauté the onion in the butter until golden brown.
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Stir in the flour until smooth. Cook for one minute.
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Slowly add the milk, stirring constantly.
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Add salt and pepper to taste, chopped pasley and grated cheese sauce.
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Mix well and cook until smooth and thick.
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Pour the sauce over the vegetables.
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Cover the pie with the pastry top and seal the edge by pressing down with a fork.
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Prick a few holes in the top with a fork to allow the steam to escape.
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Bake in a 200ºC oven for 30 minutes.
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