Let's be honest, who doesn’t love a great Pie, and these little water-crust pastry gems are filled with fantastic Parsnip, Potato, Celeriac and Carrot.
They go great with any meat or fish dinner and are a fantastic tasty alternative way to serve up your vegetables.
For the filling:
One large potato
One small celeriac,
One large parsnip
One large carrot
500 ml skimmed milk
1 Tbsp plain flour
For the Pastry:
250g plain flour
For the Filling:
Peel and cut all the vegetables into bitesize chunks.
Boil for 15 minutes.
Drain the vegetables, add the plain flour and mix well over a low heat.
Add the skimmed milk, and stir slowly to make your saucy filling.
Add the mixed herbs. My favourite at the moment is Tarragon.
Let mixture cool completely.
To make the Pastry:
Melt the butter into the water in a small saucepan, taking care not to let it boil.
In a large bowl, mix the salt into the flour.
Make a well in the centre and pour in half of the hot butter/water solution.
Mix well, then add the remaining solution and mix thoroughly.
Wrap in plastic film and place in the fridge to cool for about 30 minutes.
To Assemble the Pies:
Preheat oven to 200, oil and flour a cake/muffin tray, (four or five holes).
Roll out pastry and line cake tray.
Fill with pie mixture and top the pies, crimping the edges, BEB Tip move pastry away from the side slightly to prevent sticking.
Brush with beaten egg and bake for 25mins or until pastry is Golden and crisp.