Help! Calling all veggies!

[LuluJ]

I'm looking for a recipe that I know my mum had in a Sarah Brown vegetarian cookery book from the 80's- picture of her on the front with lots of food on the table and the book has a dark green border. I think the recipe was called something like Festive pie- it's a pastry case with carrots, a walnut sauce and spinach with nutmeg then a pastry lattice on top. I want to make this for us for new year's day lunch as we are having a family get together and thought this would be good to make as I remember it was really yummy. Does anyone have this book with this recipe in??!!

yep - i have that book! never made festive pie though

pastry
200g wheatmeal flour
30g rye flour
1/2 tsp salt
150g solid veg fat
squeeze lemon juice
up to 150ml ice cold water

filling
450g spinach
grated nutmeg
salt and pepper
450g carrots chopped
rind and juice of half orange
25g butter
20 g wholewheat flour
50g ground walnuts
serves 4

OMG!!! That's brilliant, thanks so much, you're fantastic! Happy new year! x

1. mix 2 flours and salt grate in fat add lemon juice and just enough water to bind to a dough. chill 4 hours

2.wash spinach and cook in own juices for 6-8 mins in heavy based saucepan. puree with nutmeg and seasoning

1. cook carrots til soft. drain reserving stock and puree with orange juice and rind. season

4.melt butter . add flour and stir over gentle heat fro a minute or two. pour on 150 ml of carrot stock bring to boil and simmer for 2 mins. off heat, stir in ground walnuts.

1. preheat oven 220 c gas mark 7

6.roll out pastry and fold (as shown ) -

you probably need to look up a technique for flaky pastry here as its shown in pics in the book!

use 2/3rd of pastry to line base and sides of 23cm flat tin or pie dish. fill with carrot puree then walnut sauce in a layer and finally spinach puree.

1. roll out remaining pastry and cut into strips. use to make a lattice top. bake for 23-30 mins or until pastry well cooked

Hope you enjoy the pie. Glad I could help! Happy new year to you too.

Thanks again, that's very helpful of you to post the full recipe, will be making this tomorrow now!