Vegetable pie
Shortcrust Pastry. Filling: 4 oz potatoes, peeled and finely diced 2 oz peas 4 oz carrots, peeled and grated 4 oz cheese, grated On a lightly floured surface roll the pastry into a pie dish. Put the prepared filling. Cover with pastry and prick with fork. Bake in a hot oven Gas mark 5 until golden brown.