Ingredients:
For Pastry:
Refined flour - 2 cups
Milk - 4 tbsp
Butter - 4 tbsp (melted)
Oil - 4 tbsp
Salt to taste
Filling:
Corn nibblets - 6 tbsp
Button mushrooms - 5-6 (finely sliced)
Cauliflower florets - 1 cup (finely chopped)
Potato - 1 (boiled, peeled and mashed)
Leeks - 2-3 tbsp (chopped)
Celery stalks - 3 tbsp (chopped)
Bread Crumbs - 4 tbsp
Butter - 1 tbsp
Pepper - 1/4 tsp
Salt to taste
White Sauce:
Milk - 1/2 cup
Refined flour - 1 tbsp
Butter - 1 tbsp
Salt - a pinch
Garnishing:
Grated cheddar cheese - 6 tbsp
Method:
For Pastry:
Refined flour - 2 cups
Milk - 4 tbsp
Butter - 4 tbsp (melted)
Oil - 4 tbsp
Salt to taste
Filling:
Corn nibblets - 6 tbsp
Button mushrooms - 5-6 (finely sliced)
Cauliflower florets - 1 cup (finely chopped)
Potato - 1 (boiled, peeled and mashed)
Leeks - 2-3 tbsp (chopped)
Celery stalks - 3 tbsp (chopped)
Bread Crumbs - 4 tbsp
Butter - 1 tbsp
Pepper - 1/4 tsp
Salt to taste
White Sauce:
Milk - 1/2 cup
Refined flour - 1 tbsp
Butter - 1 tbsp
Salt - a pinch
Garnishing:
Grated cheddar cheese - 6 tbsp
Method:
- Combine all the pastry ingredients to form a soft dough. Roll the dough into a flat round of approx 1" diameter and prick all over with a fork.
- Line a suitable pie shell with this
- Heat butter for white sauce then slowly add refined flour and saute it. Add milk slowly ans stir without lumps. Remove and cool
- Combine all the filling ingredients and mix in sauce.
- Pack the pie shell with the filling. Sprinkle cheddar cheese on top.
- Bake in preheated oven till done at low heat.
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