POTATO PASTRY:
6 oz Margarine
8 oz Self-raising flour
Pinch of salt
8 oz Cold mashed potato
A little milk
VEGETABLE FILLING:
8 oz Mixed vegetables; carrots,
-peas, celery etc.
A `walnut’ of butter
1 Onion, peeled and chopped
4 oz Mushrooms, wiped and sliced
1 ts Chopped parsley
1/4 pt White sauce
Salt and black pepper
3 oz Cheddar cheese grated
Set oven to 400/F or Mark 6. Potato Pastry; rub margarine into the flour
and salt until mixture resembles breadcrumbs. Combine with mashed potato,
adding milk to produce a soft dough. Turn on a floured surface and knead
lightly. Roll out and line a greased, large ovenproof dish. The pastry may
be a littl e short so handle carefully . Bake blind for 15 minutes then
cool a little. The Filling chop and lightly cook the vegetables, drain well
and cool a little. Melt butter and lightly fry onion and mushrooms. Combine
with mixed vegetables, add parsley and stir in the white sauce, seasoning
to taste . Put into the pastry case and level top. Sprnkle with grated
cheese and brush pastry rim with milk. Bake for further 15 to 20 minutes
until pastry is golden and cheese melted and bubbling.
Yields
4 -6 serving
