1 - This was very interesting. It took much longer to bake and the outside was nice and flaky but the inside dough was, well, doughy, and the carrot strips could be cooked a bit more. They were soft but a bit too al dente for my taste. Ben liked it, though. I also wonder about the quantity of Dijon but I will leave it as is for now.
2 - I'm trying out a few things, and I learned from making it. At least the time needs adjusting. Next time, I'll bake it like the Chicken Leftovers Pot Pie. I tried a few things, only had 100g of yoghurt cheese and 100g yogurt instead of the crème fraîche, which means I changed the egss to only 2 whole eggs and 1 yolk.
5 carrots (about 500 g, peeled weight)
60 g melted butter
1 pinch dried oregano
4 g chopped parsley (1 tablespoon)
Salt and pepper
1 pinch ground nutmeg
20 g extra grated Parmesan (for egg mixture)
Salt and pepper
15 g Dijon mustard (1 tablespoon)
2 recipes pie crust
1 extra egg yolk (for glazing)
- Preheat the oven to 350°F (180°C).
- Peel the outer skin of the carrots, then use the peeler to slice the carrots into thin ribbons to make 'noodles'. Blanch them in a saucepan of boiling salted water for 1 minute. Drain well and transfer to a mixing bowl.
- Add the melted butter, oregano, parsley, salt, and pepper. Mix thoroughly.
- In a separate bowl, whisk together the whole eggs and 2 of the egg yolks with the nutmeg, grated Parmesan (20 g), crème fraîche, salt, and pepper.
- Roll out one sheet of pie crust into a pie dish (about 23–24 cm / 9-inch). Spread the Dijon mustard evenly over the pastry.
- Spread the carrot mixture over the pastry, then pour the egg mixture on top.
- Cover with the second sheet of pie crust. Seal the edges well and cut a small hole in the centre to create a steam vent.
- Brush the top with the remaining egg yolk.
- Bake for 35 minutes, or until golden brown and crisp.
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