Cheatin Country Pie


50 g/2 oz/1 cup butter or margarine

2 leeks, sliced

2 carrots, sliced

1 parsnip, sliced

2 small potatoes, sliced

2 celery sticks, sliced

250 ml/8 1 oz/ 1 cup vegetable stock 25 g/1 oz/1/2 cup plain (all-purpose) flour

100 g/4 oz/ sliced vegetarianham, chopped 45 mil3 tbsp single (light) cream

5 ml/1 tsp dried mixed herbs Salt and freshly ground black pepper 225 g/8 oz/1/2 cup s wholemeal flour 100 g/4 oz/1/2 cup white vegetable fat (shortening)

Beaten egg, to glaze

Melt the butter or margarine in a saucepan. Add the prepared vegetables and cook, stirring, for 2 minutes. Add the stock, bring to the boil, cover, reduce the heat and simmer gently for 10 minutes. Blend the white flour with a little cold water to a smooth paste. Stir into the pan and bring to the boil, stirring all the time. Remove from the heat, stir in theham, cream and herbs and season to taste. Leave to cool while making the pastry (paste). Mix the wholemeal flour with a pinch of salt. Add the fat and rub in with the fingertips. Mix with enough cold water to form a firm dough. Knead gently on a lightly floured surface. Cut in half and roll out one half. Use to line a 20 cm/8 in pie dish. Brush the edges with water. Turn the cool filling into the dish. Roll out the remaining pastry and use as a lid. Knock up the edge and crimp between finger and thumb. Make a slit in the centre to allow steam to escape and make a tassle out of any trimmings. Put in the centre and brush all over with beaten egg. Place on a baking sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for about 30 minutes until crisp and golden and the filling is really tender. Serve hot.

Cheatin Country Pie

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