Serves 4 Costs less than £1 per person!
Ingredients
For the pastry:
150g Self raising flour
75g Suet - I used vegetable suet but either's fine
Water
For the filling:
A selection of vegetables.
I used:
1 leek
3 sticks of celery
1 turnip
4 carrots
6 shallots
For the gravy:
About 2 tbs oil
About 3 dsps flour
Marmite
Redcurrant jelly
Method:
Heat oven to around 220C.
First, make the pastry by mixing the suet and flour, then adding water a tablespoon at a time until you get a firm but not sticky dough. Cover and put to one side.
Chop the vegetables into largish and similarly sized chunks.
Blanch each vegetable in turn, roughly 5 minutes for the turnip / carrot / shallots and 2 minutes for everything else. Don't throw the water away! Put the vegetables into the pie dish that you're using.
Now it's time to make the gravy. The first part is like making a roux but with oil; try to make sure you don't get any lumps by mixing thoroughly. Add the flour to the oil gradually until it's all mixed. Next, add the water from the vegetables a bit at a time, stirring each time until you end up with a thinnish gravy. The next part's down to personal taste. I added some marmite and redcurrant jelly to my gravy; you might like oxo, pepper or other seasonings.
For the last bit, pour the gravy over the vegetables, roll out the pastry and cover your pie. Cook for approx. 40 minutes or until the pastry is golden.
For the filling:
