Vegetable Pie

This weekend I had some friends round for dinner, and being my mother’s daughter I somewhat excessively overestimated just how much six people can eat. Never wanting to waste food I have several favourite uses for small quantities of left-overs, and this week I opted for a classic Vegetable Pie.

Not only is this a great way to use up those odds and ends of half an onion or small ball of unused pastry, but it is a helluva great hangover dish! I like to make these in individual pastry tins to maximize on the quantity of shortcrust per person, and minimize the arguments over who had the bigger slice.

THE RECIPE

Ingredients (Serves 4)

• 100g Shortcrust Pastry, as a time-saver I opt for ready-made
• 1/2 Red Onion, roughly chopped
• 1/2 Leek, finely diced
• 2 Garlic Cloves, roughly chopped
• 2 Asparagus (ends only), thinly sliced
• 4 Tenderstem Broccoli, roughly chopped
• 50g Parmesan, cubed
• 1 Vegetable Stock Cube and 1 tbsp. Vegetarian Gravy Granules in 250ml Hot Water, stir to form a thick gravy
• 1 Egg
• Olive oil
• Flour (to roll the pastry)

Method

1. Preheat the oven to 190 Degrees Celsius / Gas Mark 5.
2. Lightly fry the onion on a low heat for 2 minutes.
3. Add the Leeks, then Garlic, Asparagus and Broccoli and stir for a couple of minutes only- you’ll want the veg a little crunchy!
4. Turn off the heat and add the cheese, stir.
5. On a lightly floured surface roll out the pastry until it’s the same thickness as a ten pence piece.
6. Gently press the pastry in to in to lightly oiled individual pie dishes, taking care to push the pastry right in to the creases.
7. Spoon vegetable mix in to the pastry until its 2/3 full, then pour in gravy to about half way.
8. Roll out the remaining pastry to form the pie lids.
9. Brush the pie edges with egg and lay the lid on top, pressing the edges together with a fork, and then brushing egg over the lid. Don’t worry about this being perfect, the more rustic and home-made looking the better!
10. Trim off the excess ends of the pastry and poke air holes in the lid.
    
11. Bake for 20 minutes and then serve with creamy mash, some greens and more gravy, yum!

Happy eating!

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Tags: cooking Joy Left-overs recipe vegetable pie Vegetarian

Categories: Domestic Goddess Ilona's Weekly Munchies