Curried Parsnip Pie

Make the pastry by rubbing the butter or margarine into the four 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. Drain, reserving about 1-1/4 cups of the liquid.

In a clean pan, melt the butter or margarine, and stir in the whole wheat flour and spice paste 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, then mix into the vegetables with the coriander or parsley. Pour into a 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 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 400 degrees F. Bake the pie for about 25 to 30 minutes until golden brown and crisp on top.