If you want to see what the inside of this pie looks like, then please follow this link and you will be able to feast your beady eyes on the spicy filling.
Makes 6 - 8 pies depending on the size of your individual tins
4 - 6 medium parsnips, peeled and chopped
2 medium potatoes, peeled and chopped into small cubes
120g - 160g frozen peas
1 medium onion, finely sliced
2 tablespoons olive or vegetable oil
1 tablespoon garam masala or to taste
1 red or green chilli, sliced (remove seeds if you wish)
Salt to taste
In one pot, steam the parsnips until soft. Then roughly mash and set aside.
In another pot, either steam or cook the potato cubes in salted water until cooked. Drain and set aside.
In another pot, boil the peas until tender. Drain and set aside.
In a wide pan, slowly fry the shallots in the oil, until soft and caramelised – this will take about 15 minutes. Halfway through the process, add the spices and cook for a few minutes more.
Now in a large bowl, combine all the ingredients. Season with salt to taste.
Now make the pastry
You have three choices for the pastry.
For ease, you can use shop bought puff pastry or shortcrust pastry.
Or you can make your own shortcrust pastry. For recipe follow here.
Or You can make you own hot water crust pastry. Follow here for the recipe.
For individual pies, see here.
Preheat the oven to gas mark 5.
Fill the pastry and top with lid.
Bake for 25 - 35 minutes depending on the size of your shortcrust or hot water crust pastry pie(s). Allow to cool, before serving.