Vegetable Pie With Herb Pastry

25 g/l oz polyunsaturated margarine
175 g/6 07. onions, peeled and sliced
175 g/6 oz carrots, scraped and chopped
225 g/8 07, new potatoes, scrubbed and sliced
225 g/8 oz broad beans, shelled
225 g/8 oz fresh peas, shelled
100 g/4 oz mushrooms, wiped and sliced
225 g/8 oz tomatoes, sliced
1 teaspoon yeast extract
just under 300 ml/1/2 pint lukewarm water
Herb pastry:
225 g/8 oz plain wholemeal flour
2 teaspoons baking powder
pinch of salt
100 g/4 oz polyunsaturated margarine
2 teaspoons dried mixed herbs
cold water

Melt the margarine in a saucepan, add the onions, carrots and potatoes and gently fry for about 7 minutes, then turn into a large pie dish. Place the beans, peas and mushrooms on top, then arrange the slices of tomato over all. Set aside.

To make the pastry, sift the flour, baking powder and salt together into a mixing bowl, add the margarine and rub in until evenly distributed. Mix in the herbs, then bind the ingredients together with enough cold water to make a soft but not sticky dough. Knead the dough lightly until smooth. Preheat the oven to moderately hot (190 °C/375 °F, Gas Mark 5).

Dissolve the yeast extract in the water and pour sufficient into the dish to come within 2.5 cni/ 1 inch of the rim. Roll out the pastry, cut a strip to fit the rim of the pie dish and dampen it. Roll out the remaining pastry to cover the pie and press on to the strip to seal. Cut a hole in the top, then leave in a cool place for 15 minutes. Cook in the oven for 30 minutes, then reduce the temperature to 160 °C/325 °F, Gas Mark 3, and cook for a further 30 minutes until the pastry is golden.

SER VES 4