Lovely served cold with salad or hot with roast tatties braised cabbage and gravy.
| 8 | ounces wholewheat flour |
| 4 | ounces margarine |
| 1 | pinch of salt |
| 1 | tablespoon mixed herbs |
| 4 | tablespoon water |
| 2 | tablespoon milk, skimmed |
| 3 | ounces swede, sliced |
| 3 | ounces carrot, sliced |
| 2 | ounces frozen peas |
| 2 | ounces celery, chopped |
| 8 | ounces potatoes, cooked and mashed |
| 1 | medium onion, sliced |
| 2 | garlic cloves, chopped |
| 1 | tablespoon curry powder |
| 1 | salt and pepper, season to taste |
| 1 | tablespoon sunflower oil |
- Make the pastry and chill for at least an hour.
- Finely slice the swede and carrots and cook for about 5 minutes. Also heat the oil in another pan and fry the onions until just starting to colour 5-8 minutes. Add the celery and cook for a further 2-3 minutes. Now add the garlic and curry powder or paste
- and cook for a further 2 minutes.
- Drain the swede and carrots and carefully mix with the onion mixture, add the peas and allow to cool.
- Grease a shallow 19cm x 30 cm baking tray and line with just half of the pastry. In bottom put a layer of potato, then a layer of the vegetable mix cover with the rest of the pastry, glaze with milk and cook in a pre heated oven gas mark six for 30 minutes, until golden brown.
- If having cold let it cool in the tray, before turning out.
Potatoes, Vegetables, Main Dish, Snacks, Bake, Fry, Saute, Vegetarian
| Nutrition Facts | ||||||
Serving Size 134.8g |
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Amount Per Serving |
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Calories 259 Calories from Fat
126 |
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% Daily Value* |
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|
Total Fat
14.0g 22%
|
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|
Saturated Fat
2.2g 11%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
179mg 7%
|
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|
Total Carbohydrates
30.5g 10%
|
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|
Dietary Fiber
5.7g 23%
|
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|
Sugars
2.8g |
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|
Protein
5.5g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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