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Print this Recipe    Vegetable Herb

Vegetable and Herb Pie
Yield: 4 servings

90 g butter
3 carrots, sliced
40 g plain flour
300 ml milk, + extra to glaze
1 small cauliflower, broken into florets
110 g broccoli
50 g pearl barley
2 tablespoons fresh parsley, chopped
110 g plain wholemeal flour

Preheat oven to 200 C / 400 F / Gas 6. Melt 40g (1 oz) of the
butter in a saucepan. Lightly fry the carrots for 7 minutes. Stir
in the plain flour and cook for 1 minute. Gradually add the milk,
whisking continuously, until the sauce thickens, boils and is
smooth. Simmer for 1-2 minutes. Blanch the cauliflower and broccoli
in boiling water for 5 minutes. Drain. Mix the sauce with the
cauliflower, broccoli, pearl barley and parsley. Spoon into a 1.1
litre (2 pint) pie dish. Put the wholemeal flour in a bowl. Add
the remaining butter and rub in until the mixture resembles fine
breadcrumbs. Add cold water to mix to form a dough.

Roll out on a lightly floured surface to 5 cm (2 inches) wider than
the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge
and place it on the dampened rim of the dish. Brush the strip with
water. Cover with the pastry lid, press lightly to seal the edges.
trim off excess pastry. Knock the edges back to seal and crimp.
Garnish with pastry leaves and brush with milk. Bake for 30 minutes,
until golden.


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