Vegetable pie

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6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

CRUST
240.00 g flour — cake
5.00 ml salt
15.00 ml Cream of tartar
100.00 g margarine
200.00 g cheddar cheese — grated
FILLING
500.00 g mixed vegetables — frozen
500.00 ml milk
15.00 ml cornflour
1.00 soup powder — hearty beef
250.00 ml milk — boiled
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Method:

Preheat the oven to 180 ºC (375 ºF).
Sift together the cake flour, salt and cream of tartar.
Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs.
Add the cheese and mix well. Chill until needed.
Boil the vegetables in a little water until soft but still crisp. Drain and set aside.
Make a paste from the cornflour, soup powder and a little of the milk.
Bring the remaining milk to the boil. Add the paste and stir continuously until the mixture is cooked.
Remove from the heat and stir in the vegetables.
Place the vegetable mixture in a greased ovenproof dish and sprinkle the crust on top.
Pour the boiled milk over and bake for 30 to 40 minutes until the crust is golden brown.



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