8 baby onions or shallots, peeled and cut into half
2 large parsnips, thinly sliced
2 carrots, thinly sliced
2 tbsp butter
2 tbsp whole wheat flour
1 tbsp curry powder
1/4-1/2 tsp. garam masala
1 1/4 cups milk
4 oz sharp cheese, grated
salt and ground black pepper
3 tbsp fresh coriander or parsley, chopped
1 egg yolk, beaten with 2 tsp water
Make the pastry by rubbing the butter into the flour until it resembles fine breadcrumbs. Season and stir in the thyme or oregano, then mix to a firm dough with cold water.
Blanch the baby onions or shallots with the parsnips and carrots in just enough water to cover for about 5 minutes (don’t over cook them or they will be mushy), drain reserving about 1 1/4 cups of the liquid.
In a clean pan, melt the butter and stir in the flour and curry to make a roux. Gradually whisk in the reserved stock and milk until smooth. Simmer for a minute or two. Take the pan off the heat, stir in the cheese and seasoning, then mix into the vegetables with the coriander or parsley. Pour into a deep pie dish, fix a pie funnel in the center and allow to cool.
Roll out the pastry large enough to fit the top of the pie dish. Re-roll the trimmings into long strips. Brush the pastry edges with egg yolk wash and fit on the pastry strips. Brush again with egg yolk wash. Using a rolling pin, lift the rolled out pastry over the pie top and fit over the funnel, pressing it down well onto the strips underneath. Cut off the overhanging pastry and crimp the edges. Cut a hole for the funnel, brush all over well with the remaining egg yolk wash and make decorations with the trimmings, glazing them too.
Place the pie dish on a baking sheet and chill for 30 minutes while you preheat the oven to 400F. Bake the pie for about 25-30 minutes until golden brown and crisp on top.
Recipe adapted from The Ultimate Vegetarian Cookbook