Rainbow Pie

[igenlode]

I managed to make a successful Rainbow Pie -- even if my version wasn't at all vegan! It would have had cheese in as well as the beef dripping and the beaten egg I used to help set the vegetable juices (just as well, since I forgot to season between the layers as directed), but I forgot to add it, since I was cooking from 7pm to midnight in the intervals of doing other things -- under the circumstances I didn't wait as directed for the pie to cool before eating, but it was tasty anyway.

It didn't come out neat enough to photograph in its assorted colours (and to be honest it was such a pain to roast and prepare all the vegetables separately that I shan't do it again), but it did produce the required effect.
Layers: roast beetroot (purple), red pepper (red), sweet potato (orange) with cumin and mashed roast garlic, and onion (yellow), with potato slices poached with leek and celery (white), fresh peas and cooked Brussels sprouts (green), the poaching liquor being beaten up with a couple of eggs and poured over, and a shortcrust lid of pastry made with butter, dripping and grated potato glazed with egg :-)

Comments

[darlingdeathbird]

Ooo, that's cool looking. By the sounds of it, you got in an extra color, because I don't see purple/beetroot in the website's photo (?).

[igenlode]

Yes, I was actually going from the recipe in this month's local magazine as opposed to any of the online ones -- that link just looked the most similar. (I now see that the footnote to the original recipe recommended that you serve it with chutney; well, I don't have any left, so I can't try that!)

[darlingdeathbird]

I can see how chutney would add to it (we sell samosas with chutney where I work), but I'm sure it was tasty even without. Potatoes and crust - that is already a way to my heart. lol

[igenlode]

I almost always put potato in my pastry these days -- it makes the flavour more interesting (even in sweet pastry) and the starchy juice makes the pastry *very* much easier to handle. More like yeast pastry than shortcrust when it comes to rolling it out.

Oh, and it saves on both flour and fat, which was the original (WW2) motive!