HT MC 90mins
Hot Vegetarian Vegetables Herbs Main Course
and Black Pepper
Freshly Chopped Parsley
Freshly chopped Chervil
Shallots, finely chopped
fl.oz. Double Cream
whisk one egg and 3 tablespoons of water together in a small bowl.
Place the flour and salt in a large bowl. Rub in the
butter with your fingertips until the mixture
resembles fine breadcrumbs.
2. Add the
whisked egg mixture to the flour and butter mixture and mix with a knife
to form a dough, adding more water if necessary. Wrap in Clingfilm and refrigerate.
Preheat the oven to 200C, 400F, Gas mark 6 and lightly grease a 23cm/9
inch, deep flan tin.
peel the potatoes and boil in salted water for 7 minutes. Drain and when
cold enough to handle, cut into thin slices.
4. Line the
flan tin with two thirds of the pastry and arrange a third of the potato slices
in the bottom. Season with salt and pepper then sprinkle half the herbs and
shallots over the top. Arrange another third of the
potato slices on top of the herbs, season with
salt and pepper, sprinkle with the remainder of the herbs then top with
the last third of the potato slices.
5. Beat the
remaining egg and use to brush the edges of the pastry in the tin. Roll out
the remaining pastry and cover the top of the tin. Press the edges firmly
together and trim off any excess pastry.
6. Brush the
top of the pie with the egg yolk mixture. Make four small cuts in the top
of the pastry, evenly spaced apart to allow the steam to escape. Bake in the
oven for 25 minutes then reduce the temperature to
180C, 350F, Gas mark 4 and bake for a further
7. Remove the
pie from the oven and open the steam vents wide enough to pour one
quarter of the cream into each vent. Return to the oven and continue to cook
for a further 10-15 minutes. Serve immediately.
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