Directions
- 1Preheat oven to 2000C (4000F).
- 2Chop all vegetables into bite-sized pieces.
- 3Melt butter in a pan and sauté onion, garlic, leek, carrots, and potatoes until soft.
- 4Add peas and vegetable stock, then cook until most liquid is gone.
- 5Season with salt and pepper.
- 6Line a pie tin with pastry and fill with the vegetable mixture.
- 7Cover with a pastry lid.
- 8Brush with beaten egg.
- 9Bake for 30-35 minutes, until golden.
Ingredients
- 2 large potatoes
- 2 carrots
- 1 leek
- 1 cup green peas
- 2 cloves garlic
- 1 small onion
- 1 sheet shortcrust pastry
- 2 tosp butter
- 0.5 cup vegetable stock
- salt
- pepper
- 1 egg (for brushing crust)
Equipment
ovenpanpie tin
Tips
- Cool a little, slice, and enjoy in good company.
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