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1 cup all-purpose flour
1/2 cup (1 stick) cold butter, cut into cubes
1 teaspoon dried oregano
Salt and ground black pepper to taste
8 baby onions or shallots, peeled
2 large parsnips, thinly sliced
2 carrots, thinly sliced
2 Tablespoons butter
2 Tablespoons whole wheat flour
1 Tablespoon mild curry powder
1-1/4 cups milk
4 ounces grated sharp Cheddar cheese
3 Tablespoons chopped fresh coriander (or substitute parsley)
Salt and ground black pepper
1 egg yolk, beaten with 2 teaspoons water
Prepare the Ingredients:
Place flour and butter in a food processor fitted with the metal blade. Pulse to a mealy consistency. Do not overmix. Remove to a bowl and stir in oregano, plus salt and pepper to taste. Stir in cold water until a dough forms. Form into a ball, wrap in plastic, and refrigerate while you make the filling.
Place onions or shallots, parsnips, and carrots in a saucepan and add just enough water to cover. Bring to a boil, reduce heat, and simmer for 5 minutes. Drain, reserving 1-1/4 cups of the liquid.
Melt butter in a medium saucepan. Stir in flour and curry powder. Stirring constantly, cook for 2 minutes. While continuing to stir, slowly add reserved vegetable stock and milk. Simmer for 2 minutes. Remove from heat and stir in Cheddar cheese until melted. Gently stir in vegetables and coriander. Taste and add salt and pepper, if needed. Let cool to room temperature, then spoon into a deep-dish pie plate.
Roll out pie crust dough between two sheets of plastic wrap. Place crust over the top of the pie, trim the edges, and seal to the rim of the pie plate. Cut 4 slits in the top to vent and brush with the egg yolk wash. Re-roll any crust scraps and cut out decorations, if desired, using the egg wash to adhere them to the crust. Refrigerate for 30 minutes.
Preheat oven to 400 F. Place pie on a rimmed baking pan to catch any potential drips. Bake for 25 to 30 minutes, until crust is golden.