Why perfect for rainy days? Well this pie is a little time consuming . It will keep you busy in the kitchen as you have to make everything from scratch - the pastry, the creamy white sauce, and the vegetable filling.
vegetable pies that are often on the dry side requiring a good dollop of dark gravy, this is a creamy vegetable pie. Its not just filled with shredded cabbage. It also has celery and grated carrots.
Not that I am much into following foodie trends, but a lot of the pies that are being showcased in foodie magazines at the moment are topless, by that I mean without lids. I had decided to go with the flow, but I have to point out and admit that this was not deliberate. It was all very accidental as I just forgot to make double quantity of the pastry. Plenty for the base, but not enough for the covering, so I had to re-roll the pastry scraps for the presentable topping; and of course an umbrella just seemed appropriate.
this link too. I am sharing this recipe with Fabilicious Food who is hosting September: Simple And In Season; as well as linking it at The Hearth and Soul blog hop hosted by 21st Century Housewife; Tea for Two hosted by The Plumed Pen, and Fat Tuesdays hosted by Real Food Forager; and Wednesday Cast Party#15 hosted by Lady behind the curtain.
Fro the pastry to line a 9 inch pastry tin
Double quantity if you want to make a covered pie
180g plain flour
pinch of salt
75g cold butter
2 - 3 tablespoons water
Method for pastry
Mix in the flour and salt in a large bowl. Rub in the butter , lifting it high with your fingertips until the mixture resembles breadcrumbs. Sir in a little cold water and form it into a stiff ball. Leave it to rest in the fridge for 30 minutes or so before using.
When you are ready to roll the pastry. Roll it out onto a lightly floured board.
Oil a pie dish well and lift the pastry into it. Trim the excess pastry* with a sharp knife. Blind bake at gas mark 6 for 15 - 20 minutes. Set aside to cool.
*Re-roll the pastry for topping if you wish
For the white sauce
50g plain flour
½- ¾ pint milk depending on the required thickness
Salt and pepper to taste
Method for the white sauce
Melt the butter, add the flour and stir into a roux. Stir and cook for a few minutes. Reduce the heat and slowly add in the milk, stirring each addition in thoroughly before the next step. Continue this until all the milk has been added, and slowly bring to a simmer allowing the sauce to thicken. Then season with salt and pepper and set aside.
2 tablespoons olive oil
1 small cabbage head, shredded
2 sticks of celery, sliced
2 carrots, grated
3 tablespoons of fresh parsley, minced
Salt and pepper to taste
In a wide pan, heat the oil then add the cabbage and saute with the lid on for a few minutes, until the cabbage begins to soften. Remember to stir from time to time. When the cabbage is nearly soft, stir int he celery and carrots and saute for a couple of minutes.
Then tip the sauteed vegetables, along with the parsley into the white sauce and stir well. Season with salt and pepper. Leave to cool.
Preheat the oven to gas mark 7.
Gently spread the creamy vegetable filling into the pastry case.
Top with optional pastry covering.
Bake in oven for 30 - 40 minutes. Recipes adapted from The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon.