Final Okra post – Okra pie

Okra Pie

Serves 4-6

For the Pastry

75g margarine      pinch of sea salt      175g plain flour      cold water

Put the flour, salt and rub in the margarine until it looks like breadcrumbs.

Slowly add water to the mixture at the same time working the mixture to make a soft dough.

Knead the dough on a lightly floured surface for a good five minutes. Then wrap in cling film and leave in the fridge for about 30 minutes.

When ready to use, give it a light quick knead and roll out.

For the filling

2 tsp olive oil      1 onion finely chopped      1 crushed clove garlic      2 sticks of celery chopped      100g carrot sliced      2tbsp tomato puree      1tbsp soy sauce light      150ml hot vegetable stock      1 tsp each of  dried thyme and sage      175g okra sliced    225g potatoes boiled and mashed     salt and pepper to taste  beaten egg for glazing

Set the oven to 220/425/gas 7

Heat the oil and gently fry the onion and garlic.

Add the celery and carrot and cook for 5 minutes.

Mix the tomato puree and the soy sauce in with the hot stock and add to the onion, celery, carrot along with the okra.  Cook gently for 5 minutes.

Combine the okra mix with into the mash potato.

Season with salt and pepper.

Roll out about 2/3rds of the pastry and line a greased round pie tin.

Pack in the okra mix.

Roll out the rest of the pastry and to make a lid. Seal and brush with the beaten egg.

Bake for 20 minutes then reduce the temp to 190/375/gas 5 and bake for another 35-40 minutes.