Healthy Winter Veg Pie

Ingredients: (suitable for four small pies)

  • 2 cups of wholemeal self raising flour
  • ½ cup wheat germ
  • ½ cup low fat milk (not zero fat)
  • ½ teaspoon rock salt
  • 2 tablespoons of virgin olive oil
  • ¼ pumpkin
  • 2 medium carrots
  • 1 med parsnip
  • 1 medium turnip
  • 1 medium Swede
  • 2 sticks celery
  • 2 medium potatoes
  • 1 medium brown onion
  • 2 cloves garlic
  • 3 sprigs fresh thyme
  • Black pepper and rock salt to taste

Chop all vegetables into bit sized pieces, leave garlic cloves whole.

Put into a bowl, season with salt and pepper and olive oil and put thyme in to bowl, mix it all around and leave to infuse for 10 minutes.

Heat oven to 160 °C and place in oven a non stick large baking tray.  After 10 minutes empty vegetables on to tray, put back into oven and cook for 20 minutes or until slightly brown.

In a non stick pan add a heaped dessert spoon of wholemeal flour plain and a pinch of salt and pepper and ½ a tablespoon of olive oil.  Cook flour until in bubbles but don’t let it burn, make a roux, cook for about 2 to 3 minutes then add a cup of veg stock and a teaspoon of soy sauce and vere juice, cook until thickens.

When veg is cooked

Put into 4 small oven proof pie dish or ramekins, mix in sauce, check seasoning, and place in oven.  Reduce heat to 140°C.

In a non stick pan heat milk and oil.  Put flour and salt in a processor; add hot milk and oil mix whiz until it forms a ball.  Take out pie, roll out pastry place on pie brush with a little milk and put back in oven cook until golden brown.

Serve with some steamed broccolini and chopped cabbage with a seasoning of olive oil.