Vegetable pot pie Recipe | Food Network UK

Ingredients

• 170g unsalted butter
• 2 onions, sliced
• 1 fennel bulb, top and core removed, thinly sliced crosswise
• 70g plain flour
• 375ml good chicken stock
• 1 tbsp Pernod
• Pinch saffron threads
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp double cream
• 225g large-diced potatoes
• 150g asparagus tips
• 4 carrots, peeled, cut in 2cm dice
• 200g butternut squash, peeled, cut in 2cm dice
• 225g frozen small whole onions
• 45g minced flat leaf parsley
• 420g plain flour
• 1 tsp baking powder
• 110g vegetable fat
• 110g cold unsalted butter, diced
• 125-170ml ice water
• 1 egg beaten with 1 tbsp water, for egg wash
• Flaked sea salt and cracked black pepper