Vegetable pie


Vegetable pie
Three layers of vegetables, baked in puff pastry.
244 K 4.2/5 (33 reviews)
Grade this recipe:
Keywords:
Last modified on: September 10th 2018
For 1 pie, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 55 min.
Cooking: 30 min.
All in all: 1 hour 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 10 min.
Vegetable pie
Line your tin or mould with puff pastry, taking care to keep the edge in contact with the tin.

This is much easier if the pastry is very cold, just out of the fridge.

Stage 2 - 2 min.
Vegetable pie
Prick all over the surface with a fork or a pique-vite, to prevent from bubbling when cooking.

Stage 3 - 2 min.
Vegetable pie
Fold over the edges. If you aren't going to fill it now, put back in the fridge.

Peel 2 tomatoes and slice.

Peel and cook 2 potatoes, then slice.

Peel and cook 200 g broad beans as for the recipe broad bean and almond salad.

Stage 4 - 5 min.
Vegetable pie
Preheat your oven to 240°C or 464°F. Put a layer of potatoes in the bottom of the pastry case.

Stage 5 - 2 min.
Vegetable pie
Spead some mustard on this layer with a tablespoon.

Stage 6 - 3 min.
Vegetable pie
Add a layer of tomatoes.

Stage 7 - 3 min.
Vegetable pie
Add a layer of broad beans, salt and pepper.

Stage 8 - 5 min.
Vegetable pie
In the centre of the second puff pastry circle, make a 1 cm diameter hole. This forms the chimney to let out the steam during cooking.

Stage 9 - 3 min.
Vegetable pie
Dip a brush in water and wet the edges of puff pastry to make it stick.

Stage 10 - 3 min.
Vegetable pie
Put the scond pastry circle on top.

Stage 11 - 3 min.
Vegetable pie
And stick the two by well pressing on the edge, all around the mould.

Stage 12 - 5 min.
Vegetable pie
You can then trim off the excess pastry, or fold it back under the edge as in the photo.

Note : it's neater, and easier to remove from the tin, if you cut off the excess.

Stage 13 - 5 min.
Vegetable pie
Glaze top of pie. If you don't cook it now, refrigerate until use.

Stage 14 - 30 min.
Vegetable pie
It needs about 30 minutes cooking. Take care that the bottom of pie is well browned.

Best served warm.
Remarks
You can make this pie with other vegetables. If so try to keep the potatoes as the bottom layer because it's this layer which soaks up any juice from the other vegetables.

You can also add herbs and/or a dash of olive oil with herbs.

If you find that 100% vegetables tastes a bit bland, you can add 2 or 3 tablespoons of grilled bacon to the beans.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe250 RDI=100 %1,800 RDI=170 %1,570 RDI=240 %2,490 RDI=120 %10,420 RDI: 120 %
Per 100 g20 RDI=8 %150 RDI=10 %130 RDI=20 %210 RDI=10 %870 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites, egg, Mustard
How much will it cost?
  • For 1 pie : 3.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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