Carrot pie

• 200g carrots
• 1 medium leek
• 200g butternut squash
• 25g olive oil 
• 75g low protein cheese
• 1 tsp dried mixed herbs 
• 1 tsp garlic puree

For the pastry

• 300g Loprofin Mix
• 75g butter cold
• 75g cold hard white fat 
• Cold water 
• Sno-Pro to brush the top of the pie

1. Chop the carrots, butternut squash, and leek into bite-size pieces.
2. Coat the vegetables with oil and place them onto a baking sheet and roast at 180°C for 20/25 minutes until golden around the edges – then allow to cool.
3. Once cooled, mix with garlic puree and season with mixed herbs, salt and black pepper. 
4. In a bowl, mix the Loprofin Mix with the turmeric and season with salt and pepper. 
5. Rub in the cold butter and hard white fat so it looks like breadcrumbs before adding cold water to form a soft dough.
6. Wrap the dough in plastic wrap and chill for 20 minutes.
7. Once the dough is chilled, roll out half of the pastry and line it in an 8-inch flan dish.
8. Prick the bottom of the pastry with a fork before adding the carrot filling.
9. Roll out the rest of the pastry and place it on top of the pie.
10. Use the left-over pastry to decorate the top (use Easter cutters to create bunny’s, carrot leaves etc).
11. Bake the pie at 170°C for 30/ 35 minutes until golden.
12. Allow to cool slightly in the tin before cutting.