Creamed Root Vegetable Pie
Try this tempting creamed root vegetable pie recipe for a delicious meal. Made with Jus-Rol shortcrust pastry, celeriac, onion, leek and carrot and parsnip.
Quick Stats
Easy
10 Servings
45 minutes bake time
Creamed Root Vegetable Pie
Try this tempting creamed root vegetable pie recipe for a delicious meal. Made with Jus-Rol shortcrust pastry, celeriac, onion, leek and carrot and parsnip.
Ingredients
- 450 g Jus-Rol, shortcrust pastry
- 20 g garlic, chopped
- 150 g Onion, diced
- 200 g carrot, diced
- 200 g celeriac, diced
- 150 g leek, diced
- 200 g butternut squash, diced
- 200 g parsnip, diced
- 15 g fresh thyme, chopped
- 500 ml béchamel sauce
- Egg wash
- Seasoning
Equipment required
- Saucepan
- Pie Dish
Method
- Sauté the garlic, onion & carrot in thick bottom pan.
- Add the celeriac, squash, parsnip & leek and cook for 20 minutes.
- Pre-heat oven to 180°C/350°F/Gas Mark 4
- Add the béchamel sauce & fresh thyme.
- Taste and correct the seasoning if required. Place into an earthenware dish.
- Roll out the pastry to 5mm thick.
- Place the pastry over the dish, trim to fit and crimp & seal the edges.
- Egg wash and bake for 45 minutes in the pre-heated oven.
- Allow to stand before serving.
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