Roasted Parsnip, Mushroom and Bean Pie
- Details
- By Jo Ingleby
Preheat the oven to 189c gas mark 5
You will need a loose bottom tart case approximately 25cm wide
Wash, but don't peel, the parsnips and chop them into 1cm thick half moons. Place in a roasting dish with the thyme, garlic and a splash of oil then season. Roast for 20 minutes until soft. Stir in the mushrooms then cook for a further 10 minutes. To make the pastry combine all of the ingredients in a bowl then knead gently until the pastry is well mixed. Chill for at least 10 minutes before using.
Heat a saucepan with a splash of oil and soften the shallots. Add the cooked parsnips and mushrooms, squeeze the toasted garlic out of its skin into the pan. Drain the tinned tomatoes then add them and the beans to the pie mixture. Simmer for 10 minutes and taste; add salt, pepper, lemon or spices to your taste. Pull off a 1/3 of the pastry and set aside to make a lid.
On a clean surface roll out the remaining pastry so that it is about 2mm thick and carefully line the tin then trim off the edges leaving an overhang. Prick the bottom of the pastry, and place in the oven for 10 minutes. Remove from the oven, spoon in the filling then roll out the lid and lay it over, trimming off the overhang and pressing the edges together with a fork. Brush the top of the pie with a little milk (dairy or vegan).
Bake for 30 minutes, or until the pastry is crisp and golden. Allow to cool slightly before cutting.
