Cheese and Carrot Savory Pie

 

Ingredients

 

Serve 4

 

Pastry:

• 1 1/3 cups/200 g all-purpose/plain flour

• 1/4 tsp salt 

• 1/2 cup/125 g butter

• 4 tbsp water  

Filling:

• 1 1/2 lb/750 g carrots, boiled and thinly sliced

• 6 tbsp butter

• 2 tbsp all-purpose/plain flour

• 1 1/4 cups/310 g hot milk

• salt and freshly ground white pepper to taste

• 1/4 tsp freshly grated nutmeg

• 4 eggs, separated

• 2/3 cup/80 g freshly grated Parmesan cheese

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Method:

1. Pastry: Sift the flour and salt into a medium bowl. Cut in the butter until the mixture resembles bread crumbs. Stir in enough water to make a stiff dough. Shape into a ball, wrap in plastic wrap (cling film), and refrigerate for 30 minutes.

2. Filling: Process the carrots in a food processor or blender until smooth. Transfer to a large frying pan with 4 tablespoons of butter. Cook for 5 minutes over low heat, stirring constantly.

3. Place the remaining butter and flour in a small saucepan over low heat. Cook for 1 minute, stirring constantly.

4. Remove from the heat and pour in half the hot milk. Return to the heat and cook until the mixture thickens. Gradually mix in the remaining milk, stirring constantly. Season with salt, pepper, and nutmeg.

5. Cook for 5-10 minutes, stirring constantly, to make a creamy Béchamel sauce. Add the Béchamel to the carrot mixture. Mix in the egg yolks and Parmesan.

6. Roll the pastry out into a 1/4 inch (5 mm) thick sheet. Preheat the oven to 375°F/190°C/gas 5.

7. Butter a deep 8­inch (20-cm) baking pan and sprinkle with flour. Put the dough in the prepared pan, trimming the edges to fit.

8. Beat the egg whites in a large bowl until stiff peaks form. Fold them gently into the carrot mixture. Pour the mixture over the pastry base.

9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Turn out onto a serving plate. Serve hot or warm.