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.



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).


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


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


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


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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