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:

1. Sift the flour and salt
2. Rub in the butter until the mixture resembles bread crumbs.
3. Add just enough water to form a firm dough.
4. Put in refrigerator and chill for 30 minutes.
5. Roll out a little more than half the dough and line a 23cm pie tin.
6. Bake in a 200ºC oven for 10 minutes.
7. Roll out the remaining pasty to cover the pie and put aside for now.

Method for Filling:

1. Mix together the celery, carrot, cauliflower, peas, corn and beans.
2. Sauté the onion in the butter until golden brown.
3. Stir in the flour until smooth. Cook for one minute.
4. Slowly add the milk, stirring constantly.
5. Add salt and pepper to taste, chopped pasley and grated cheese sauce.
6. Mix well and cook until smooth and thick.
7. Pour the sauce over the vegetables.
8. Cover the pie with the pastry top and seal the edge by pressing down with a fork.
9. Prick a few holes in the top with a fork to allow the steam to escape.
10. Bake in a 200ºC oven for 30 minutes.