INGREDIENTS
- 2 Tbsp (30ml) canola oil
- 2 cloves garlic, chopped
- 2 stalks celery, sliced
- 4 carrots, chopped
- 3 medium potatoes, peeled and cubed
- 2 packets (400g each) PnP roasting vegetable mix
- 4 spring onions, sliced
- 1 packet (300g) baby marrows, sliced
- ½ roll (200g) puff pastry, defrosted
- 1 egg, whisked
- Sauce:
- ½ cup (125ml) water
- 3 Tbsp (45ml) cornflour
- ½ cup (125ml) tomato sauce
- ¼ cup (60ml) soy sauce
- 3 Tbsp (45ml) brown sugar or honey
- 1 cup (250ml) pineapple juice
- 2 Tbsp (30ml) rice vinegar
- Salt and milled pepper
METHOD
- Preheat oven to 180°C.
- Whisk together water and cornflour to create a paste. Set aside.
- Combine remaining sauce ingredients (except seasoning) in a pan and simmer for 5 minutes.
- Add cornflour paste and stir for 5 minutes. Season and set aside.
- Heat oil in a large pot and fry garlic, celery and carrots until golden.
- Add potatoes and brown evenly for 3-5 minutes. Remove from heat.
- Place roasting vegetables in a greased ovenproof dish.
- Add potato mixture and stir in the sauce.
- Roast for 15 minutes, stirring occasionally. (Add a splash of water or vegetable stock if sauce begins to stick to the base of the dish.)
- Add spring onions and marrows to roast vegetables.
- Roll puff pastry out on a lightly floured surface to a thickness of about 5mm.
- Cut strips 20-30cm in length and 2cm thick (depending on the size of your pie dish).
- Arrange strips over pie filling in a criss-cross pattern to create a lattice.
- Brush pastry with egg and bake for 20-30 minutes, or until golden and pastry is cooked.
- Serve.