My blogging has been somewhat erratic. Some of you know the reason why and others may have been wondering why. Well I must let you know, I am in the process of moving home. Yes again, last time it was from Scotland to Wales. This time not so far, still Wales, but a little more deeper into the Welsh valleys.
The official big move has yet to come, but every evening we have been driving to our new home with boxes; and every evening it has rained heavy on us and the winds have been truly wild. So I thought it was only appropriate that I share with you these Rainy Day Vegetable Pies .
This topless pie has featured on my blog before, but you will just have to forgive me for re-posting an old recipe. I have a genuine excuse. I have been cooking from scratch, but unfortunately the darkness has prohibited me from taking photographs. I promise, once I have settled into my new warm home and got organised in my new kitchen, I will be blogging as I did in the past - with a vengeance. For now, please be patient with me.
I am sharing this recipe with Tasty Tuesdays hosted by the lovely Vicki at Honest Mum.
Rainy Day Vegetable Pie
For the pastry
To line a 9 inch pastry
tin
Double quantity if you want to make a
covered pie
Ingredients
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. I have here in the shape of umbrellas.
For the white sauce
50g butter
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.
For the vegetable filling
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
Method
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.
To assemble.
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.
