Cooking Time: 40-45 mins
2 parsnips, peeled, cored and cut into small chunks
2 carrots, peeled and cut into small chunks
Finely grated rind and juice of 1 orange
200ml/7fl oz vegetable stock
125g/4oz shallots, peeled and halved
1 courgette, halved lengthways and cut into chunks
3 tbsp Ocean Spray Smooth or Wholeberry Cranberry Sauce
1 tbsp wholegrain mustard
225g/8oz puff pastry, thawed if frozen Small handful flat
the oven to 200*C/fan oven 180*C/Gas mark 6. Melt the butter
in a 23cm (9in) heavy based ovenproof frying pan and fry the
parsnips and carrots for 3-4 minutes. Stir in the orange rind
and juice and stock and bring to the boil and simmer for 5 minutes.
2. Stir in the shallots,
courgette, Ocean Spray Cranberry Sauce and mustard. Simmer for
6-7 minutes or until the vegetables are tender and the stock
has been absorbed. Season with salt and freshly ground black
3. Roll out the pastry on
a lightly floured surface to a 24cm (91/2in) circle. Remove
the pan from the heat and lay the pastry over the top, tucking
in the edges. Bake for 20 minutes until risen and golden.
Turn out onto a serving plate and scatter with parsley to serve.