1 tablespoon of oil
1 medium onion, sliced
1 teaspoon plain flour
425ml/3/4 pint vegetable stock
150ml/1/4 pint apple juice
1 bay leaf
salt and freshly ground black pepper
1 dessert apple
2 teaspoons shredded fresh sage
170g/6oz cabbage, shredded
170g/60z shortcrust or wholemeal pastry
beaten egg or milk to glaze
Heat the oil in a pan. Add the butter and when foaming, add the onion and fry over a low heat until soft and golden-brown.
Peel the parsnips and cut into 2.5cm /1 inch chunks. Add to the pan and fry for 10 minutes until starting to brown. Stir in the flour and cook for a further 1 minute.
Mix the stock and apple juice together and gradually add to the pan, stirring all the time. Add the bay leaf and season with salt and pepper. Simmer very gently for 20-30 minutes until the parsnips are tender and the liquid is reduced.
Peel, quarter and core the apple. Cut into 2.5cm chunks. Add to the parsnips with the sage and cabbage. Leave to cool.
Preheat the oven to 190C/375F/gas mark 5. Spoon the cabbage mixture into a 1 litre pie dish.
Roll the pastry out until it is 2.5cm/1 inch larger than the pie dish. Cut into a strip of pastry slightly wider than the rim of the dish. Brush the rim of the dish with water and press on the strip of pastry. Brush with a little more water and lay the pastry lid over the pie. Cut away the surplus pastry with a knife. Press the edges together and mark a small pattern with a knife, or crimp with fingers into a raised border.
Shape the pastry trimmings into leaves for decoration. Make a small hole in the centre of the pastry lid to let the steam escape. Brush the pastry with beaten egg or milk, decorate with the pastry leaves and brush again. Bake in the preheated oven for 30 minutes until the pastry is golden- brown and the filling piping hot.