Friday, 9 December 2016

Root Vegetable Pie

Again another real winter warmer...


Tbsp veg oil
2 onions
1 tbsp thyme
1 large parsnip
3 large carrots
3 medium potatoes
Half a swede
4 tbsps pearl barley
1 heaped tbsp plain flour
1 litre of veg stock (I used 2 veg OXO cubes)
500g puff pastry
Milk or egg to glaze


  1. Preheat oven to 180C.
  2. Chop onions finely & the other veg into small chunks.
  3. Heat oil in a pan.
  4. Add the chopped onion & thyme & fry for a few minutes.
  5. Add the carrots, parsnips, swede, celery & potato, place the lid on the pan & gently fry for about 10 minutes.
  6. Add the flour & mix well to coat the vegetables.
  7. Add the pearl barley & stock, again cover the pan & simmer for 15-20 minutes until veg is softening.
  8. Place in an oven proof dish or pie dish.
  9. Roll the pastry til approx 0.5cm thick & cut to the shape of the dish. 
  10. Brush the edges of the pie dish with milk or egg to allow the pastry to stick.
  11. Place the pastry on top of the dish & with a fork or your fingers press the edge of the pastry to the dish.
  12. Place a small hole in the centre of the pastry & brush with milk or egg to glaze.
  13. Place in the oven for 20-30 minutes or until golden brown. 

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