Directions:
- Preheat oven to 375*F.
- Heat theoil in a large pan and cook the onion and garlic for 3 to 4 minutes.
- Stir in the parsnips and carrots and cook for 4 to 5 minutes, stirring frequently.
- Add celery, sprinkle with flour, cook for a minute, mixing thoroughly.
- Add ham, then pour in the cream and the stock.
- Stir in mustard.
- Season.
- Simmer for 5 minutes until thickened, then spoon into a 2 litre pie dish.
- Allow to cool slightly.
- Use the pastry to cover the pie, cutting off any trimmings.
- Brush with milk.
- Cut out leaf shapes from the pastry trimmings and put on top of the pie.
- Brush with milk again and bake for 30 minutes until pastry is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.49 Kcal (1405 kJ) | ||
| Calories from fat | 39.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Cholesterol | 12.47mg | 4% | |
| Sodium | 7607.03mg | 317% | |
| Potassium | 447.08mg | 10% | |
| Total Carbs | 53.67g | 18% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 11.89g | 24% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.7mg | 4% | |
| Calcium | 48.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 151.13 Kcal (633 kJ) | ||
| Calories from fat | 17.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 7% | |
|---|---|---|---|
| Cholesterol | 5.62mg | 4% | |
| Sodium | 3426.81mg | 317% | |
| Potassium | 201.4mg | 10% | |
| Total Carbs | 24.18g | 18% | |
| Sugars | 2.52g | 22% | |
| Dietary Fiber | 2.03g | 18% | |
| Protein | 5.36g | 24% | |
| Vitamin C | 5.9mg | 22% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.3mg | 4% | |
| Calcium | 21.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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