Indian Cooking Recipe : Vegetable Pie Ingredients : For the vegetable pie : 2 teacups mixed boiled vegetables (French beans, carrots, cauliflower, potatoes) 1 teacup cooked macaroni ¾ teacup cooked rice 4 to 5 pineapple slices 1½ tsp chilli sauce 3 tbsp tomato ketchup 1 tbsp milk salt and pepper to taste For the white sauce : 4 tbsp butter 4 tbsp plain flour 4 teacups milk salt and pepper to taste For the shortcrust pastry : 225 grams plain flour 115 grams cold margarine or butter a good pinch salt Method : For the white sauce : Melt the butter, put the flour and cook for 2 minutes without browning and keep on stirring throughout. Take out from the heat and gradually add the milk. Combine until well blended. Return to heat and cook slowly, stirring throughout until the sauce thickens. Put salt and pepper and mix properly. For the shortcrust pastry dough : Sieve the flour and salt together. Cut the margarine with a knife. Rub into the flour with finger tips. Gradually put enough ice-cold water (approx. 2 to 3 tbsp) to make the dough into a rolling consistency. Lightly flour the rolling pin and the pastry board. Roll the pastry to required thickness and shape, lifting and turning to keep it light. As a general rule, pastry should be baked in a hot oven at 450ºF., but exact baking times and temperatures are given in individual recipes. For the vegetable pie : Combine the vegetables, macaroni, rice, pineapple, white sauce, chilli sauce, tomato ketchup, salt and pepper. Greased a baking dish and pour the mixture in it. Roll out the shortcrust pastry dough to fit the baking dish. Cover the vegetables with the pastry. Make slits on top and sprinkle the milk over the pastry. Bake in a hot oven at 450ºF for 20 minutes or until the crust is golden brown. Ready to serve hot.