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2 medium parsnips 3 large carrots 1 turnip 1 small swede 250g strong cheddar salt and pepper vegetable stock cube 150g flour ½ level tsp baking powder 1 level tsp salt 1 tblsp dried onion flakes 75g suet water to mix milk or beaten egg to glaze |
Meat-free Low-fat Egg-free1 Nut-free Sugar-free 1. glaze with milk |
Peel vegetables and cut into ½" dice. Add to boiling salted water, bring back to the boil and cook for 12 minutes until tender. Drain, reserving about 150ml pint water.
Arrange vegetables and cheese in a pie dish and season with salt and pepper. Dissolve stock cube in reserved water and pour over.
Sieve flour, salt and baking powder together and make suet pastry using the onion flakes.
Cover pie with pastry, brush with egg or milk.
Bake at 200ºC (Gas mark 6, 400ºF) for 30-40 minutes until golden brown. Serve with a green vegetable.
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