Curried Parsnip Pie

  • 115g/4oz/butter or margarine
  • 225g//8oz plain flour
  • salt and ground black pepper
  • 5ml/1tsp dried thyme or oregano
  • cold water, to mix


  • 8 baby onions, or shallots, peeled
  • 2 large parsnips, thinly sliced
  • 2 carrots thinly sliced
  • 25g/1oz butter or margarine
  • 30ml/2 tbsp wholemeal flour
  • 15ml/1tbsp mild curry or tikka paste
  • 300ml/1/2pint milk
  • 115g/4oz mature cheese, grated
  • salt and ground black pepper
  • 45ml/3tbsp fresh coriander or parsley,chopped
  • 1 egg yolk,beaten with 10ml/2tsp water
  1. Make the pastry by rubbing the butter or margarine into the flour until it  resembles finr breadcrumbs. Season and stir in the thyme or oregano, then mix to a firm dough with cold water.
  2. Blanch the baby onions or shallots with the parsnips and carrots in just enough water to cover, for about  5 mins. Drain, reserving about 300ml/1/2 pint of the liquid.
  3. In a clean pan, melt butter or margarine, and stir in the flour and spice paste to make a roux. Gradually whisk in reserved stock and till smooth. Simmer for a minute or two.
  4. Take the pan off heat, stir in the cheese and seasoning, then mix into the vegetables with the coriander or parsley.
  5. Pour into a pie dish, fix a pie funnel in the centre and allow to cool.
  6. Roll out the pastry,to fit top of the pie dish. Re-roll trimmings into strips.
  7. Brush pastry edges with egg yolk wash and fit on the pastry strips. Brush again with egg wash. Using a rolling pin, lift the rolled out pastry over the pie top and fit over the funnel, pressing it down well onto strips underneath.
  8. Crimp edges, cut hole for funnel,and brush with egg wash.
  9. Place pie on baking sheet and chill for 30mins while you preheat the oven to 200c/400f/gas6.Bake the pie for about 25-30mins until golden brown and crisp on top.