Apr 11, 2018

Parsnip & Mushroom Pot Pies


 This recipe can be doubled in quantity and made as one family pie or single pies as shown, the perfect comfort food. 

Cooking time: 20 mins, Serves 2


1 tbsp Olive Oil

3 Parsnips, peeled and diced

3 Mushrooms, sliced

½ Onion, chopped

1 Garlic clove, crushed

110g Cauliflower, diced

50g Frozen peas

1 tsp Turmeric powder

1 pinch each of Salt & Pepper

180ml Milk

1tbsp Corn flour

Black Sesame seeds to garnish

 1 Sheet Puff pastry, defrosted



1/Heat oven to 350f, 180c, gas 4

2/Add oil to a frying pan and cook onion, garlic and parsnips for around 5 mins.

3/Add cauliflower and turmeric for a further few minutes, then add mushrooms, peas, salt and pepper for a few more minutes, add milk.

4/Gradually mix ½ cup water into the cornflower until combined then add this to the vegetable mixture and stir through.

5/Cook for 10 mins until the mixture thickens, when thickened spoon the mixture between 2 ramekin dishes leaving a small gap at the top. Cut the pastry to size be putting the ramekin dish on the pastry and then cut around it with a sharp knife. You will then have the circle you need to put on the top, place this on the top of the mixture, pierce with a fork and sprinkle with sesame seeds.

6/Bake in the oven for 20-25 mins or until brown on top.

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