CHUNKY VEGETABLE PIE

Preparation Method :

• The Sauce: Heat butter and fry onion until soft. Add the flour and stir-fry for about 2-3 minutes.
• Gradually add milk, stir until the mixture boils and thickens. Reduce heat and simmer for another 2 minutes.
• Stir in mustard seeds, taste and adjust seasoning with pepper and salt. Set it aside.
• Cook the potatoes and carrot in boiling water for 5 minutes. Add cauliflower florets and boil until vegetables are barely tender.
• Add peas and corn kernels. Cook for another 1-2 minutes. Drain all vegetables and stir into sauce.
• Spoon the mixture into a litre ovenproof dish.
• Roll out short crust pastry to ¼ inch thickness on a floured surface and cut a piece to layer over and cover pie. Trim off any excess pastry.
• Glaze with beaten egg and sprinkle with sesame seeds.
• Press around the rim of pie dish and poke a small hole in the centre of top crust to allow steam to escape when pie is baking.
• Bake in a preheated oven at 190°C / 375°F / Gas mark 5 for 35-40 minutes or until golden brown. Serve hot.