A to Z Recipes
Vegetable and Herb Pie
The herb used here is fresh parsley.

INGREDIENTS: Butter - 90 g (3 oz), Carrots - 3 sliced, Plain flour - 40 g (1 oz), Milk - 300 ml + extra to glaze, Cauliflower - 1 small broken into florets, Broccoli - 110 g (4 oz), Pearl barley - 50 g (2 oz), Fresh parsley - 2 tbsp chopped, Plain flour - 110 g (4 oz).

COOKING: 1. Pre-heat oven to 200C / 400F / Gas 6.
2. Melt 40 g (1 oz) of the butter in a saucepan. Lightly fry the carrots for 7 minutes. Stir in the plain flour and cook for 1 minute. Gradually add the milk, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes.
3. Blanch the cauliflower and broccoli in boiling water for 5 minutes. Drain.
4. Mix the sauce with the cauliflower, broccoli, pearl barley and parsley. Spoon into a 1.1 litre (2 pint) pie dish.
5. Put the wholemeal flour in a bowl. Add the remaining butter and rub in until the mixture resembles fine breadcrumbs. Add cold water to mix to form a dough.
6. Roll out on a lightly floured surface to 5 cm (2 inches) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place it on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. trim off excess pastry. Knock the edges back to seal and crimp. Garnish with pastry leaves and brush with milk.
7. Bake for 30 minutes, until golden.