VEGETABLE PIE

This recipe uses the yeast dough pastry.


FILLING
Quantities do not need to be exact: you can vary your ingredient to suit as well

1 stick of celery finely diced
2 carrots diced
Several cauliflower flowerets broken iot small pieces
A handful of peas.
1 onion finely diced
1 potato diced
1 cup of vegetable stock
1 teaspoon of soy sauce.
Pepper and salt to taste.

· Sauté onions celery and carrots until soft.
· Add other vegetables and stock and cook on low heat for about 10 minutes or until most of the moisture is absorbed.
· Divide pastry into four pieces. Two pieces will make a pie. Reserve the other pastry for another pie or bread.
· Roll out the first piece on a floured board and roll to fit a well oiled pie dish.
· Blind bake for about 10 minutes. The dough will start to harden but will be flexible enough to still bind with the top cover
· Fill with vegetable filling and cover with second piece of rolled pastry
· Glaze with egg white. Slash the top of the pie with a blade to release steam
· Bake for 25 to 30 minutes or golden brown.