MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Pie
 Categories: Dinner pies, Vegetarian
      Yield: 1 Pie
 
MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  Whole wheat pastry flour
    1/2 ts Salt
    1/2 c  Oil -OR-
    3/4 c  Butter
      3 tb Ice water; up to 4 tb

MMMMM--------------------------FILLING-------------------------------
      1 md Parsnip
      1 md Carrot
      1 c  Brussels sprouts; peeled,
           - halved
           A few leaves spring cabbage
           - or other greens
    1/2 ts Oregano
      1 tb Fresh parsley; chopped fine
    1/4 c  Butter
    1/2 ts Thyme
           Salt and pepper
    1/2 c  Cheddar cheese; grated
      2    Tomatoes; up to 3
 
  Crust:
  
  Sift the flour and salt together and rub in the oil. Try not to
  handle the mixture more than necessary or the pastry will be tough.
  When the mixture is a fine crumbly texture add very cold water, a
  little at a time, until the pastry holds together. Roll out on a
  floured board.
  
  Pie:
  
  Steam the Brussels sprouts until soft. Steam carrots and parsnips in a
  separate pan. Mash the carrots and parsnips together and add the
  herbs and seasoning. Mix in the greens and fill the pie crust with
  the mixture. Cover the top with a layer of grated cheese and slices
  of tomato and bake the pie for 20 minutes at 300 F until the top is
  golden and the pastry done. Adjust the vegetables according to your
  choice and the season.
  
  Recipe by Vegetarian Food For All by Annabel Perkins
 
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