MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetable Pie
Categories: Dinner pies, Vegetarian
Yield: 1 Pie

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2 1/2 c Whole wheat pastry flour
1/2 ts Salt
1/2 c Oil -OR-
3/4 c Butter
3 tb Ice water; up to 4 tb

MMMMM--------------------------FILLING-------------------------------
1 md Parsnip
1 md Carrot
1 c Brussels sprouts; peeled,
- halved
A few leaves spring cabbage
- or other greens
1/2 ts Oregano
1 tb Fresh parsley; chopped fine
1/4 c Butter
1/2 ts Thyme
Salt and pepper
1/2 c Cheddar cheese; grated
2 Tomatoes; up to 3

Crust:

Sift the flour and salt together and rub in the oil. Try not to
handle the mixture more than necessary or the pastry will be tough.
When the mixture is a fine crumbly texture add very cold water, a
little at a time, until the pastry holds together. Roll out on a
floured board.

Pie:

Steam the Brussels sprouts until soft. Steam carrots and parsnips in a
separate pan. Mash the carrots and parsnips together and add the
herbs and seasoning. Mix in the greens and fill the pie crust with
the mixture. Cover the top with a layer of grated cheese and slices
of tomato and bake the pie for 20 minutes at 300?F until the top is
golden and the pastry done. Adjust the vegetables according to your
choice and the season.

Recipe by Vegetarian Food For All by Annabel Perkins

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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)