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Veggie pie
(449)
1 hour 30 min
A mouthwatering-good vegetable pie.
PATTECAKE
482 people made this
Ingredients
Serves: 6
- 2 tablespoons olive oil
- 1 onion, chopped
- 250g mushrooms
- 1 clove garlic, minced
- 2 large carrots, diced
- 2 potatoes, peeled and diced
- 2 sticks celery, sliced .5cm wide
- 200g cauliflower florets
- 100g fresh green beans, trimmed and snapped into 1cm pieces
- 750ml vegetable stock
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons cornflour
- 2 tablespoons soy sauce
- 1 recipe pastry for double-crust pie
Method
Prep:30min ›
Cook:1hr ›
Ready in:1hr30min
- Preheat oven to 220 C / Gas mark 7.
- Heat oil in a large frying pan or saucepan. Cook onions, mushrooms and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes and celery. Stir in cauliflower, green beans and vegetable stock. Bring to the boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornflour, soy sauce and 60ml water until cornflour is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the pastry to line a pie dish or baking dish. Pour the filling into the pastry lined dish. Roll out remaining pastry, arrange over the filling, and seal and flute the edges.
- Bake in the preheated oven for 30 minutes, or until the pastry is browned.
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Reviews & ratings
Average global rating:
(449)
Reviews in English (328)
7
Made it healthier. it was healthy but i decided to make it even healthier in with school on 19th may 2010 everybody loved it xxx - 18 May 2010
2
it was good and delicios - 18 May 2010
2
loved it. - 22 Mar 2010