Vegetable Pie

Peel carrots and cut in rounds. Boil in slightly salted water for 20 minutes.

Keep a little of the water, throw out the rest.

Heat Blue Band Margarine and fry the onion, peas and carrots and mushrooms lightly.

Add 1 tsp salt and the water from the carrots and stir to make a thick sauce. Heat the oven to moderate.

Work Dalda Banaspati into the remaining flour so that it resembles breadcrumbs.

Mix in the grated cheese and egg yolk, and knead lightly to form dough.

Put the prepared vegetables in a round baking dish.

Roll out ¾ the of the dough into a circle the same diameter as the baking dish.

Place the circle of dough on top of the vegetables.

Take some of the remaining dough and make a strip (‘putti’) long enough to go round the edge of the dish.

Press to seal. Thinly roll out the rest of the dough and with a sharp knife dipped in dry flour, cut strips.

Neatly arrange the strips on the pie in a criss-cross or lattice pattern.

Brush the pastry with beaten egg.

Bake in the center of the oven for 30 minutes or until golden.