Herbe & Nuts Vegetable Pie
|Shortcrust pastry/Puff pastry||1|
|Vegetables||1 Cup (16 tbs)|
|Stock||1 Cup (16 tbs)|
This pie can be made with a variety of vegetables depending on the season.
It can be as plain or as fancy as you please, using a plate which is lined with pastry then covered or a deep dish with only the edge lined then a pastry cover.
Use a selection such as small or diced carrots, peas, small or sliced onions, diced or button mushrooms, sliced leeks.
Arrange in dish with nuts, cashew or pine, and add hot stock or tomato juice, or yeast extract with water.
Season with herbs fresh if possible, salt and pepper and cover with pastry.
Place a pie funnel in deep pie dish to prevent boiling over.
Brush with milk and bake in hot oven for 40 minutes at 450 degrees reduce heat after 10 mins.
to 300 degrees.
Bake on middle shelf.