Vegetable Pie
Ingredients
PASTRY
- 2 cups plain flour
- Pinch of salt
- ½ cup olive oil
- ¼ cup milk
FILLING
- 1 tbsp olive oil
- 1 onion
- 2-3 large potatoes
- 500g pumpkin
- 100g green beans
- 2 carrots
- ¼ cup water (you may want more)
- 1 tsp thyme
- ½ cup grated cheese
- Salt & pepper to taste
Method
- To make the pastry, sift the flour and salt in a medium bowl.
- Measure the oil and milk in the same cup, but do not stir.
- Add liquid to flour and combine.
- Separate the dough into halves and roll to a thickness of about 3mm.
- Line a 19cm springform cake tin with one half of the pastry - the other half will make the lid.
- Gently fry the diced onion with the olive oil.
- Before the onion browns, add the chopped beans, chopped carrot, diced pumpkin, diced potato, and water.
- Stir in the thyme and seasoning and turn the heat down to a simmer, cover and let cook for 15 minutes or until the vegetables are fairly tender.
- Preheat the oven to 180° C.
- Once you have taken the vegetable mixture off the heat, mix in the cheese.
- Add the filling to the pie pastry.
- Carefully fit the pastry lid on top of the filling and seal with the edge of the pastry.
- Poke a cross into the centre of the lid to act as a vent.
- Bake in the preheated oven for about 45 minutes.
Alternatives:
Use soy milk and no cheese for a vegan version!
You can use any vegetable combination you like. This is also a good way to use up leftovers.
