vegetable pie

Recipe video above. Take everything you know about samosas - the curried mashed potato filling, the crispy pastry - put it in giant pie form, add a stack of extra vegetables and voila! Vegetable Samosa Pie! This is a big, vegetarian main course dinner that&#039;s something different yet also familiar, and wonderfully versatile - stuff with any veggies you want.Simplify SPICES: I&#039;ve stayed true to traditional Samosa filling, so there&#039;s a fairly lengthy list of spices. It can be drastically simplified - see Notes 1 to 3.SPICINESS: Very mild - just a slight warmth. Dial it up if you want, or omit it!Blind baking / Crispy Base: See Note 5.Those who tried the South Indian Eggplant Curry I shared last week will love the common ingredients in this!

Vegetable Samosa Pie

vegetable oil

black mustard seeds ((Note 1))

tsp cumin seeds ((Note 2))

fennel seeds ((Note 2))

curry leaves (, fresh (Note 3))

tbsp garlic (, finely grated)

tbsp ginger (, finely grated)

onion (, finely chopped (brown, white, yellow))

turmeric powder

tsp curry powder ((Note 4))

tomato paste

tomato

zucchini

carrot

cauliflower

tsp black pepper

salt

water

green peas *

puff pastry ((Note 5))

egg (, lightly whisked)

yogurt

Coriander/cilantro leaves (, option (decorative only, pictured))

Bring a pot of water to the boil then cook potato for 12 - 15 minutes until very soft.

Drain, mash and set aside.

MASHED POTATO:

Sizzling spices: Heat oil in a dutch oven or pot over high heat. Add black mustard seeds, cumin and fennel seeds. Let them sizzle for 15 seconds - careful, they might pop!

Curry leaves: Then add curry leaves and stir for 15 seconds.

Aromatics: Add garlic, ginger and onion. Cook for 4 to 5 minutes until onion is tinged with gold.

Tomato: Add tomato paste and tomato, cook for 30 seconds.

Spices: Add curry powder, turmeric and chilli. Cook for 30 seconds.

Most Veg: Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.

Water: Add water, salt and pepper. Stir, bring to a simmer then put the lid on and reduce heat to medium low (so it&#039;s simmer gently).

Cook &amp; reduce: Cook for 15 minutes until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.

Add mash: Remove from stove. Add peas and potato, mix through well.

Taste: Taste and add more salt and pepper if needed.

Cool: Place lid on and cool for at least 30 minutes (even overnight is fine).

FILLING:

Preheat oven to 180°C/350°F (all oven types).

Grease a large pie dish with butter, or oil spray (Note 6). Drape in a puff pastry sheet.(I don&#039;t blind bake here - see Note 5)

Fill with Filling - slightly mounded is fine.

Fold in the corners of the puff pastry sheet.

Top with puff pastry sheet - turn 90 degrees to the base puff pastry sheet (see photo).

Fold the overhang puff pastry under itself - no need to be neat here, this is a rustic pie!

Egg wash: Brush with egg, cut a 2cm / 1&quot; cross in the middle (to let steam escape).

Bake 50 to 60 minutes, until the top is very deep golden and flaky.

Stand 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!

ASSEMBLY &amp; BAKING:

This tasty Vegetable Pie recipe is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.

Vegetable Pie

pre-baked pie crust

tomatoes (, peeled and sliced (Roma work best))

zucchini (,

yellow squash (,

sweet onion ((or red onion), sliced)

basil leaves (, chopped)

mozzarella cheese

cheddar cheese

mayonnaise ((or half mayo, half Greek yogurt))

Tablespoons parmesan cheese

salt and black pepper

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. 

Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don&#039;t want very wet tomatoes or your pie will turn out soggy).

Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel

Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top. 

Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top. 

Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.

To serve, cut into slices and serve warm.

https://content.jwplatform.com/videos/G15LsvSV.mp4

This tasty Vegetable Pie is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.

This is the savory pie of summer. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. Simple summertime dinner perfection.

Cheesy Zucchini and Corn Pie

buttery cracker crumbs,

sesame seeds

butter, melted

extra virgin olive oil

yellow onion, thinly sliced

kosher salt and pepper

garlic

corn, kernels removed

red pepper flakes

thyme leaves

eggs

Brie

shredded fontina or cheddar cheese

parmesan

fresh basil, chopped

1. Preheat the oven to 375 degrees F. Grease a 9-inch tart pan or pie plate with butter, place the pan onto a baking sheet.&nbsp;2. To make the crust. In a medium bowl, stir together the cracker crumbs, sesame seeds, and butter. Press the mix into the prepared pan, packing the crumbs in firmly. Transfer to the oven and bake 10 minutes or until lightly golden.&nbsp;3. Meanwhile, make the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch each of salt and pepper. Cook until the onion is fragrant, about 5 minutes. Add the garlic, zucchini, corn, red pepper flakes, and thyme. Season with salt and pepper. Cook, stirring occasionally until the zucchini is tender and beginning to caramelize, 5-10 minutes. Remove from the heat and let cool.&nbsp;4. In a large bowl, whisk together the eggs, cheeses, and basil. Stir in the vegetables. Pour the filling into the pie crust, wiggling the pan around to help evenly&nbsp;distribute the ingredients. Transfer to the oven and bake 35-40 minutes or until the cheese has melted and the eggs are set. Let cool 5-10 minutes before serving. Serve topped with fresh basil and thyme. Enjoy!&nbsp;

This simple vegan pot pie will become your new festive favourite.

Simple Vegan Pot Pie

olive oil

carrots ((the equivalent of 275 grams of carrots))

g celery

potatoes

thyme

vegetable stock

⅙ tsp black pepper

soy sauce

tbsp plain white flour

g tofu (I used firm silken tofu, but any tofu will do)

tsp sesame oil (or other oil)

garlic powder

⅛ tsp black pepper

230 g ready rolled puff pastry

In a large non-stick pan, heat up olive oil, then add crushed garlic, carrot cubes and celery chunks.

Fry for approx. 7 minutes just until slightly softened.

Add vegetable stock and let it simmer to a boil.

Add potato (cut into cubes), thyme, black pepper and soy sauce.

Slowly sprinkle in 1 tbsp of flour at a time. Stir it in straight away to prevent it from forming large clumps. Do not worry about small clumps as these will dissolve during cooking.

Let simmer for approx. 20 minutes with the lid slighly open, stirring occassionaly.

When potatoes and carrots are tender, but not overcooked, remove from heat.

FOR THE FILLING

Heat up sesame oil in a non-stick pan.

Open and drain your tofu, then crumble it up and add to the hot pan. Stir.

Add soy sauce, salt, pepper, 1/4 teaspoon of thyme, garlic powder.

Lightly fry for approx. 10 minutes until all the water has evaporated and you&#x27;re left with egg-like tofu.

Add tofu to your vegetable filling.

FOR THE TOFU

Transform your vegetable filling (including tofu) to an ovenproof dish.

Pre-heat the oven to 180°C / 356°F.

Even out the surface using a flat spatula.

Fold out your ready-made puff pastry and use it to cover the entire pie dish.

Use a fork to press down the puff pastry onto the sides.

Use any leftover puff pastry for decoration e.g. cut out small leaves using a knife.

Brush with almond milk.

Bake at  180°C / 356°F for approx. 25 minutes.

FOR THE PUFF PASTRY

Have been looking for a good vegan pot pie recipe.  Thank you!

Made this today as a trial run for Christmas.  We really enjoyed it! I subbed the celery for leeks as can’t stand celery unfortunately. Also added shredded sprouts. Really like the tofu idea and it was a really nice dinner. Could be good for Christmas lunch as my daughter doesn’t like mushrooms and a good number of festive dishes include them. Thank you 😊

So, so good!
I’ve made this multiple times now and it always turns out amazing.
I use my own pie crust recipe on top and usually free the tofu before hand to give it a meatier texture.
Delicious!

Has anyone tried putting a layer of puff pastry on the bottom as well as the top? My family loves the pastry, so I'd like to incorporate a second layer. Idk if I should prebake the bottom layer before putting the filling in? Thanks for any insight.

Exactly what I've been looking for this Christmas eeeekkk! Gonna become a family classic, I already know it!! xx

Top 4 vegetable pie recipes from across the web

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Vegetable Samosa Pie

Vegetable Pie

Cheesy Zucchini and Corn Pie

Simple Vegan Pot Pie

Top 4 vegetable pie recipes from across the web

The most viewed vegetable pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Samosa Pie

Vegetable Pie

Cheesy Zucchini and Corn Pie

Simple Vegan Pot Pie

The most viewed vegetable pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine