2 large sweet potatoes
2 large baking white potatoes
4 carrots, peeled
15 stalks Asparagus
Pinch of Salt
Pinch of Ground Black Pepper
570ml Vegetable Gravy
200g Gluten Free Plain White Flour
125g Butter, cold
4 – 6 tbsp Water
1 Egg, beaten
Halloween Cookie Cutters
Large Mixing Bowl
18cm Round Pie Dish (I used this one)
Measure out and prepare all your ingredients. Grab your large saucepan, fill it with water and leave the water to boil. Also, grab your baking tray and line with baking paper.
Cut your potatoes in half, width ways, and spoon them into the boiling water with a ladle. Boil your baking white potatoes for five minutes leaving the sweet potatoes to boil for an extra two minutes (seven minutes in total) and remove from the pan and place onto a chopping board.
While the potatoes are cooking cut the carrots on a chopping board. Using a small knife, start by cutting two not-so-deep lines into the top of the carrots, all the way down the carrots, about half a centimetre apart. Then cut two more not so deep lines diagonally joining the first lines you made and get rid of the carrot filling those lines. Or you can follow the pictures below.
Place your asparagus, carrots and broccoli in the same boiling water for five minutes. Preheat your oven to 200C/180C Fan/Gas 6.
While the asparagus, carrots and broccoli boil, cut your potatoes into one-centimetre slices and, with some Halloween cookie cutters, cut out shapes and place on your baking tray. If you don’t have Halloween cookie cutters, you can use a small knife.
Remove your asparagus, carrots and broccoli from the saucepan and place on your baking tray. The carrots will look like pumpkins, but if anyone asks, the asparagus are witches’ fingers and the broccoli are witches’ brooms. You are now finished with the saucepan.
Pour a little olive oil over the baking tray, covering most of the veggies and sprinkle on a pinch of salt and pepper. Toss your veggies until they have an even coating of all that salt and pepper goodness.
Bake at 200C/180C Fan/Gas Mark 6 for 40 minutes.
Once your veggies have finished cooking, make your pastry.
Measure out your ingredients.
Place your butter and flour into your mixing bowl.
Rub together until the mixture resembles breadcrumbs.
Don’t over rub, I did this and it started to bind together, stop before this point!
Add your water and, with a knife, cut the water into your dough. It may seem wet but don’t worry, it will solidify in the freezer.
Wrap your pastry in baking paper and place your pastry into the freezer for 15 minutes, it doesn’t matter if it is a bit longer.
Take your pastry out of the freezer and unwrap it.
Cut out another piece of baking paper, sprinkle some flour on the baking paper and place your pastry on top.
Roll out your pastry between two pieces of baking paper.
Heat your oven to 190C/170C fan/Gas 5.
Make your gravy to your desired thickness.
Place most of your veggies into your pie dish.
Add your gravy into your pie dish.
Using your floured baking paper, place your pastry onto your pie dish and pull off your baking paper, carefully.
Cut off the over–hanging pastry and roll out again the same as before. Cut a cross in the middle of your pie lid to create a steam hole.
Using your Halloween cookie cutters, cut out some shapes and place them on top of your pie.
If there isn’t enough pastry to make as many Halloween shapes as you want for your pie, you can make half of the original recipe for the pastry and make more.
Egg-wash the top of your pie, with your pastry brush, place in the oven and cook for one hour. If you find that your pastry becomes too brown, you can cover it with foil.
Place the remainder of your veggies back in the oven for the final ten minutes of cooking your pie, to get them hot again. You could also place them in the microwave if you prefer.
Serve hot and enjoy!
Remember be brave, be happy, be kind, be you!
See you next time…