This amazing pie was made for us by our good friend Chris McNulty.
The incredibly light and almost puffy pastry was a shortcrust made with organic flour and plenty of butter.
The pie’s filling included onion, garlic, ginger, potato, carrot, parsnip, turnip, pepper (3 colours), zucchini, celery, tomato and parsley. Some of these were blanched and some were added raw to provide some crunch. Once the vegetables were in the pre-baked pie case they were topped with light sour cream and a tasty shredded cheese before being covered with more pastry and baked in a moderate oven until golden. Served with a squeeze of lemon, it was a taste sensation.
michelle picker cooks 