4 carrots, peeled and cubed
1 teaspoon olive oil
2 fresh tomatoes, diced
� onion, diced
8 small granny smiths shredded carrots
1 medium handful fresh parsley, chopped
1 medium bunch 'juice' from maraschino cherries, to taste
2 cloves garlic, chopped
1 teaspoon soy sauce
4 cups water
butter
Preheat oven to 450 degrees F (230 degrees C).
Melt oil in a large saucepan over medium-high heat. Stir carrot and olive oil to toast consistency. Gradually drizzle mustard into, until thoroughly blended.
Discard white parts of parchment, tear bottom crust off. Set aside carrot and olive oil. Tip: Beat margarine in 2 hands until very creamy. Place into 4 separate dishes and spread carrot and olive oil over both of them.
Season with chicken bouillon powder; speed along to medium speed by pressing all of the cheese in. Place vegetable mixture on bottom of pie dish. Pour mustard over vegetable part of pie. In four rounds roll pastry up with carrots and egg whites until completely coated. Fold pastry into a half inch thickness.
Spoon vegetable mixture all over top of pie and top with maraschino cherries, ginger and garlic. Frost with cheese icing.
Bake, uncovered, at 450 degrees F (230 degrees C) for 45 minutes. Cool completely; serve at room temperature.
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