Vegetarian Recipes - Savory Pie with Russian Salad Recipe

  
 

Savory Pie with Russian Salad

 

Ingredients

 

Serve 6

  • 1 quantity Short-Crust Pastry With Egg (refer recipe)

  • 2-3 potatoes.

  • 6 oz/180 g baby carrots

  • 6 oz/180 g green beans

  • 6 oz/180 g peas

  • 2 cups/500 ml mayonnaise

Method:

  1. Prepare the pastry and chill in the refrigerator. Preheat the oven to 350°F/180°C/gas 4.

  2. Butter a 9-inch (23-cm) pie pan. Roll out the pastry on a lightly floured surface to 1/4 inch (5 mm) thick.

  3. Line the prepared pan with the dough, trimming the edges to fit. Prick all over with a fork.

  4. Fill with pie weights or dried beans and bake for 20 minutes, or until lightly browned.

  5. Cook the vegetables in salted boiling water until tender-crunchy. Drain and let cool slightly. Dice the potatoes and carrots and coarsely chop the beans into short lengths (Reserve a few vegetables to garnish).

  6. Mix the mayonnaise and vegetables in a large bowl. Spread over the pastry base. Garnish with the reserved carrots and beans.