Winter Vegetable Pie

Winter Vegetable Pie

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Can be made with these products:

Pie topping:
  1. Place all the ingredients into the bowl
  2. Mix until combined
  3. Take out the paste and wrap in cling film
  4. Place in the fridge to rest

Pie filling:

  1. Peel the vegetables
  2. Slice with a f/p slicing plate
  3. Place oil in the saucepan 
  4. Heat on a medium heat
  5. Add the vegetables
  6. Cook until soft (remember to stir them)
  7. Add tinned tomatos to the saucepan
  8. Add cashew nuts, mixed herbs, bay leaf and salt and pepper
  9. Lower the heat and cook until the tomatoes darken slightly
  10. Pour the content into a oven proof dish
  11. Allow to cool in the fridge
  12. Dust your work surface with flour 
  13. place the pastry onto the work surface and kned it until it becomes softer
  14. Roll out the pastry into a shape a little bigger than the oven proof dish
  15. Place the pastry on top, press the side tight
  16. Place into a pre heated oven


Pie topping: 
250g Flour
160g Pastry fat
1/2 tsp Salt
1 Tbsp Milk
1 Egg

Pie filling:
1 Small onion
2 Garlic cloves
2 Celery sticks
1 Small carrot
1 Small courgette
1/4 Of one swede
3 Tbsp oil
1 Tinned tomatos
30g Cashew nuts
2 Tbsp Mixed herbs
1 Bay leaf
Salt & pepper to taste 

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