
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
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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.