WHOLE MEAL VEGETABLE AND HERB PIE

Preparation Method :

• Melt the butter in a medium saucepan. Lightly fry the carrots for 7 minutes.
• Stir in the plain flour and cook for 1 minute. Gradually add the milk, whisking continuously, until the sauce thickens, boils and is smooth.
• Simmer for 1-2 minutes. Season to taste.
• Blanch the cauliflower and broccoli in boiling salted water for 5 minutes. Drain.
• Mix the sauce with the cauliflower, broccoli, pearl barley and parsley. Spoon into a pie dish.
• Put the plain whole meal flour and salt in a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs.
• Add cold water to mix to form a dough. Roll out on a lightly floured work surface to 5 cm (2 inch) wider than the pie dish.
• Cut a 2.5 cm (1 inch) wide strip from the outer edge and place on the dampened rim of the dish.
• Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry.
• Knock the edges back to seal and crimp. Garnish with pastry leaves and brush with milk.
• Bake at 200°C (400°F) mark 6 for 30 minutes, until golden.
• Serve it.