Curried Parsnip Pie Vegetarian Recipe

Curried Parsnip Pie

This parsnip pie recipe reflects the fact that parsnips have always been one of my favourite vegetables and the idea of using them as the basis for a filling pie was too good to resist. This recipe gives quantities to make a good meal for two. If you like you could use frozen pastry instead of making it fresh.

To make 2 servings:

kcal

For the pastry

50g (2oz) margarine 266

100g (4oz) plain flour 334

Calories in pastry 600

For the filling

1 small onion, roughly chopped 29

1 large parsnip, peeled and sliced 130

1 carrot, peeled and sliced 16

15g (1/2oz) butter 108

15ml (1tbsp) plain flour 50

10ml (2tsp) curry powder 14

150ml (1/4 pint) milk 61

50g (2oz) cheddar cheese, grated (optional) 201

15ml (1tbsp) ground coriander 2
salt and pepper to taste 5
1 egg yolk 55

Calories in the filling 671

Around 635 kcal per serving

Start by making the pastry unless you are using ready made. Rub the margarine into the flour until it looks like fine breadcrumbs. Add just enough cold water to mix into a firm dough.

Put the parsnip, carrot and onion into a pan and just cover with cold water. Bring to the boil and simmer for 5 minutes. Drain well but keep the liquid.

In another pan, melt the butter over a gentle heat and stir in the flour and the curry paste to make a smooth paste. Add the milk gradually, whisking to keep the mixture smooth. Simmer for a minute or so. Add the vegetables and coriander and stir in a cupful of the reserved stock. If you are using the grated cheese then add it now. Pour the mixture into a pie dish and leave it to cool. If you have a pie funnel put it in the middle of the dish. I use an egg-cup to do the same job.

Make a wash with the egg yolk by beating it with a couple of teaspoons of water.

Roll out the pastry until it is large enough to cover the pie dish. Use the trimmings to make strips and stick these to the edge of the pie dish with the egg wash. Brush more egg wash onto the strips and cover the pie with the pastry. The easiest way to do this is to roll the pastry round your rolling pin and then unroll it over the pie dish.

Brush egg wash over all the pastry and make sure that steam can escape. If you have used an egg cup like me just make a pattern of knife cuts in the lid but a proper pie funnel should do the job okay.

Pre heat your oven to a high temperature and then bake the pie for 25 to 30 minutes until the top is golden brown and crisp.

Serve hot.

This parsnip pie can be prepared ahead of time and frozen. It is best to freeze the pie before it is baked and can then be kept for up to six months

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