Vegetable Pie

BRING ON THE ASH CLOUD!!! Over the past couple of weeks I’ve had the pleasure of fostering a few strays that the ash cloud swept in! Yippee for me! My last visitor was lucky enough to be stuck in Melbourne on business so had an extra day off from work – all expenses paid!  Although she had a nice hotel room waiting for her, I thought there’s so substitute for a good home cooked meal so I decided to cook the Vegetable Pie that I’ve been thinking about for the last few days. It was a bit of a throw it in the pot sort of job but I’ll try and remember how it went…



Vegetable Pie

Feeds 5-6

2 carrots
1/2 red capsicum
1 1/2 cup of frozen peas, beans & corn
Can of diced tomatoes
1/2 can of tomato paste
2 cups hot Vegetable stock
Ready rolled Puff Pastry
2 tsp sun dried tomato pesto
salt & pepper to taste


1.Preheat oven to 180°C. Heat a good glug of olive oil in a good heavy based pan. Once you can smell the oil in the pan add the chopped onion and fry until golden brown. Finely chop carrots and capsicum and add to the onions.

2. Add the frozen vegetables to the pan and pour the hot stock over the top and add the can of tomatoes. Cover the pan with a lid and let it cook for a good 5-10 minutes.

3. Once the vegetables looked as though they’re defrosted and cooked add 1-2 cloves of garlic, paprika & pesto. Cook again uncovered until most liquids have reduced, stirring every now and then.

4. Season with salt and pepper to taste.

5. Line your fluted pie tin with the puff pastry. Fill the pie with the vegetable mixture and cover with another sheet of pastry. Cut 3-4 holes in the top of the pie for any steam to escape.

6. Finish the pie off with an egg wash glaze and bake in the oven until golden brown, about 15 min.

Best served with home made chutney…mmm nom nom nom


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