Curried Parsnip Pie Recipe

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Curried Parsnip Pie Recipe

Pastry:

1/2 cup butter or margarine

1 cup all-purpose flour

Salt and ground black pepper

1 tsp dried thyme or oregano

Cold water, to mix

Filling:

8 baby onions or shallots, peeled

2 large parsnips, thinly sliced

2 carrots, thinly sliced

2 Tbsp butter or margarine

2 Tbsp whole wheat flour

1 Tbsp mild curry or tikka paste

1-1/4 cups milk

4 ounces sharp cheese, grated

Salt and ground black pepper

3 Tbsp fresh coriander or parsley, chopped

1 egg yolk, beaten with 2 tsp water

 

 

Instructions

Make the pastry by rubbing the butter or margarine into the four until

it resembles fine breadcrumbs. Season and stir in the thyme or

oregano, then mix to a firm dough with cold water.

 

Blanch the baby onions or shallots with the parsnips and carrots in

just enough water to cover, for about 5 minutes. Drain, reserving

about 1-1/4 cups of the liquid.

 

In a clean pan, melt the butter or margarine, and stir in the whole

wheat flour and spice paste to make a roux. Gradually whisk in the

reserved stock and milk until smooth. Simmer for a minute or two. Take

the pan off the heat, stir in the cheese, then mix into the vegetables

with the coriander or parsley. Pour into a pie dish, fix a pie funnel

in the center and allow to cool.

 

Roll out the pastry, large enough to fit the top of the pie dish. Re-

roll the trimmings into long strips. Brush the pastry edges with egg

yolk wash and fit on the pastry strips. Brush again with egg yolk

wash. Using a rolling pin, lift the rolled out pastry over the pie top

and fit over the funnel, pressing down well onto the strips

underneath.

 

Cut off the overhanging pastry and crimp the edges. Cut a hole for the

funnel, brush all over well with the remaining egg yolk wash and make

decorations with the trimmings, glazing them too. Place the pie dish

on a baking sheet and chill for 30 minutes while you preheat the oven

to 400 degrees F. Bake the pie for about 25 to 30 minutes until golden

brown and crisp on top.

 

Yield: 4 servings

 

Recipe from: Author unknown

Source: Homecooking dot about dot com

Formatted by Chupa Babi in MC: 12.21.06

 

ChupaNote: don't think I would use a sharp cheeser with the curry.

Anyone have any recommendations?

 

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