Wash, peel and slice the
carrots, turnips and
potatoes. Bring water to a boil and cook the
carrots, the turnips and the
potatoes. Remove from heat and drain each of the ingredients. Arrange the puff pastry over a pie tin. Make a layer with the
potatoes, the turnips and
carrots and sprinkle with parsley and caraway seeds and add a little butter. Then cover with some more pastry and allow to rest for about 30 minutes in the fridge. Pre-heat the oven to 220ºC. Whisk the egg and brush the top of the pie with it. Bake for 10 minutes until golden brown on top. Reduce oven temperature to 180ºC and leave to cook for a further 60 minutes. Serve warm.
