Savory Carrot Pie

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Sweet, tangy and cheesy. THIS IS NOT A DESSERT it is just a delicious mealpie.

Good on day 0, even better the next day.

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Pastry[edit]

Makes enough for a 12 x 9" pie dish

Combine in a mixing bowl:

  • 200 g plain white flour
  • 75 g stone-ground wholemeal flour
  • 2 tsp fine sugar
  • 1/2 tsp salt

Cut in:

  • 150 g chilled butter

Combine in a dish then add to the dough:

  • 20 g grated parmesan cheese
  • 1 tbsp mustard
  • 1 tsp water

Mix in just enough ice cold water to form a dough. Flatten on a four dusted bench, then wrap in grease proof paper and chill in the fridge for some hours (or days).

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Lay the pastry into a buttered dish, dock the base and bake at 160C for 40 minutes. Meanwhile..

PIE[edit]

  • Carrots
  • 1/2 cup cheese (eg mature cheddar)
  • 2 tbsp cider vinegar
  • Black pepper

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Use enough carrots to roughly cover the base of your dish in a single layer. Quarter the carrots lengthwise then dice. Boil until tender.

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Mash roughly so it still has some chunks then mix in cheese, vinegar, and lots of fresh ground pepper. If you can't taste the vinegar add a little more!

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Spread into the crust, texture the top and bake 180C 15 minutes.

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