Vegetable Pie

This is my great and tasty recipe on vegetable pie. It can also be converted to salmon and spinach pie (also a favorite) and other variants, as it is only the filling that has to change.
Depending on the filling, the pie takes up to two hours to make, as carrots and other hard vegetables has to either be boiled or fried, before added to the pie. The praise from family members is worth it, though.

Before we begin I'll apologize for some of the not so great pictures; I got a new camera, and I am still trying it out. Hopefully it shouldn't be too hard to see what I've done

Now let's begin

Step 1 Ingredients

There quite a few ingredients in this pie, though if you got the basic "musthaves" in your kitchen, it isn't that bad.

Crust:
150 g (5 oz)  flour
1 egg
75 g (2.5 oz) butter

Filling:
4 carrots
4 parsley roots
3 leeks
250 g (8 oz) bacon
Usually I don't an exact amount of filling, as I use different vegetables everytime. 
My rule of thump is: 2 deep dishes with top of prepared filing and then some bacon. Fills the pie every time :)

eggcream (new word!):
3 eggs
250 ml (8 floz or 1 cup) sour cream
a pinch of salt pepper and paprika

Got everything? Then we will begin with the crust