How to Make Vegetable Pie.
Vegetable pie is a great vegetarian meal that can be made in a host of various ways. Perfect for for cold nights or rainy days, this is true vegetarian comfort food. This recipe features an egg free pastry recipe and several suggestions to make a basic but delicious pie for your enjoyment. This pie is easily made as 1 large pie for the table, or 4 pot pies.To serve 4.
Ingredients Pastry : 75g butter, 50ml sour cream, 1.5 cups plain flour, Cold water (as required).
Vegetable Filling : 1 onion, chopped, 1 carrot, peeled and diced, 1/2 stick celery, diced (or about 1/4 cup), 1 small sweet potato, peeled and cubed (or about 1 cup), 1 small zucchini / courgette, cubed, 1 cup peas (frozen is fine), 2 cloves or garlic chopped.
Sauce : 2 tablespoons of butter, 2 tablespoons of plain flour, 2 cups of milk, Salt and pepper.
Optional additional flavorings
1 tablespoon curry powder or your favored spice blend to taste
1 tablespoon vegetarian beef, chicken, or bacon gravy powder or 2 stock cubes (such as the vegan Massel brand)
2 tablespoons of chopped herbs such as parsley, oregano, thyme, chives.
Steps.
1. Gather your utensils & prepare your ingredients.
2. Prepare the pastry. In a food processor or other mixing bowl, combine butter and flour until blended, it should resemble fine crumbs. Add sour cream and pulse until combined. If necessary, add cold water 1 teaspoon at a time and pulse until it starts to form clumps of dough. Put aside in the fridge while you prepare your other ingredients.
3. Heat a large frying pan with a little oil or butter. Fry the carrots, onions and celery until golden brown. Add garlic and sweet potato with 1/2 cup of water. cover and simmer for 5 minutes. You may make the sauce during this time. Add zucchini and stir through, cook until vegetables are just tender. Take off the heat.
4. Make the sauce. Heat the butter and once melted, add the flour and optional spice seasonings if desired, Once combined, add the milk in batches, whisking over low heat until thick and smooth to the taste. Check for salt & pepper and add as required.
5. Combine sauce and vegetables. Add remaining peas and herbs if desired as these ingredients need minimal cooking. Place filling into the pie dish, casserole or individual serving dishes.
6. Roll out pastry thinly (approx 5mm or 1/5 of an inch) and top baking dish/s. Brush with milk or beaten egg if desired for a nice glaze.
7. Bake at 180C / 350F until pastry is golden and filling is warmed through. This is usually about 20-25 minutes.
8. Finished.
Tips.
You may use any combination of vegetables you wish, including leftover roast vegetables or add precooked lentils, chickpeas / garbanzo beans, or any other precooked legume to bulk it out, adding at the last stage when mixing with the sauce. Pumpkin or butternut squash is another nice choice.
For a treat, serve with chips or crisply baked potato wedges that have been brushed with oil and seasoned with spices, or brushed with lemon juice, olive oil and dried herbs (thyme & rosemary).
Instead of making this pastry, you may use your own recipe, or use mashed potato.
Ensure the sauce is well seasoned and the vegetables are cooked through.
Things You'll Need.
Knife, vegetable peeler, chopping board, measuring utensils.
Large pan or frying pan and wooden spoon
Medium saucepan and whisk
Pie dish (to hold at least 2 liters)
