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Curried Parsnip Pie
Serves 4

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

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 oz sharp cheese, grated
salt and gound black pepper
3 tbsp fresh coriander or parsley, chopped
1 egg yolk, beaten with 2 tsp water

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 four
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

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

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 F. Bake the pie for about 25-30 minutes
until golden brown and crisp on top.


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