|Preparation Time||10 mins|
|Cooking Time||30 mins|
|Suitable for pre-cooking||Can prepare pastry in advance|
300 gr cooked parsnips
2 tbs wheat free flour (rye, or equivalent)
1 tbsp butter
salt and pepper to taste
1 tbsp tomato purée
50 gr flaked ham
2 chopped artichokes
1/2 small pepper
100 gr grated cheese
(Other options are beef mince, pepperoni, cooked broccoli spears or cook asparagus)
Cook parsnips until soft.
Mash with butter, salt and pepper to taste.
Add 1 tbsp flour, mix until parsnips resemble a soft dough.
Chill for an hour (or overnight).
Sieve flour onto a clean surface.
Roll parsnip pastry to approx 25 cm using about 1 tsp of flour to stop it sticking (it can be a little crumbly so add a little more flour if necessary).
Turn onto large sandwich tin sprinkled with flour.
Cook for 15 minutes at 200o (fan).
Add sprinkled toppings and return to the Could you put the oven on to 180. thanks for a further 15 mins.
Serve with salad.