Conqueror Curry Pie Recipes

Ingredients :

250g potato, peeled and finely chopped

125g parsnip, peeled and finely chopped

375g carrot, finely chopped

125g celery, finely sliced

2 onions, chopped

2 cloves garlic, crushed

500g cooked brown rice

3 tbsp chopped parsley

3 tsp curry powder

375ml Savoury White Sauce

2 recipes Wholemeal Pastry

Method :

Combine all the ingredients except the pastry. Mix together well. Spray a shallow pie dish with non-stick cooking spray. Roll out pastry thinly; it should be double the size of the pie dish. Use half the pastry to line the pie dish. Spoon in the filling and spread over the base of the pie shell. Cover filled pie with the remaining half of the pastry.

Crimp the edges together round the edge of the pie dish and use a fork to pierce the top in a few places to let steam escape while the pie is baking. Bake in a preheated oven for 15 minutes. Reduce oven temperature to 180C/350F/Gas 4 and bake a further 20 minutes, or until pastry is golden brown. Serve hot with a simple salad of sliced cucumber in Vinaigrette Dressing.

Always have a container of cooked brown rice in the refrigerator for a quick carbohydrate addition to your meal.

Serves 4

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