Vegetable Pie (Recipe From 1912)

Vegetable Pie (From 1912) >>>

Feilding Star, Volume VI, Issue 1797, 18 May 1912, Page 3 (Supplement)

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Vegetable Pie recipe converted to metric units, with clarified instructions.

Ingredients:

• 50g small haricot beans (soaked overnight)

• 2 carrots, diced

• 2 turnips, diced

• 100g mushrooms, sliced

• 50g spinach, roughly chopped

• 2 sticks celery, chopped

• 1 handful fresh parsley, chopped

• Salt and pepper to taste

• 500g shortcrust pastry (for lining and covering)

• 300ml vegetable gravy

Instructions:

1. Prepare the Beans:
   Soak 50g of small haricot beans overnight in plenty of water.

2. Prepare the Vegetables:
   Dice the carrots and turnips. Slice mushrooms, chop spinach, celery, and parsley.

3. Cook the Filling:
   Place all vegetables in a pot with the soaked beans. Add 300ml of vegetable gravy and season with salt and pepper. Simmer until just tender.

4. Assemble the Pie:
   Line the edges of a pie dish with shortcrust pastry. Fill with the cooked vegetable mixture and pour any remaining gravy over it.

5. Top the Pie:
   Cover with a layer of pastry. Trim and seal the edges.

6. Bake:
   Bake in a moderate oven, around 180°C (350°F), until the pastry is golden and cooked through (approx. 30-40 minutes).