VEGETABLE POT PIE
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
- Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
IMPOSSIBLY EASY VEGETABLE PIE
My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
GREEN VEGETABLE AND FETA PIE
Crisp, golden pastry with a light butter bean, greens and feta filling make this perfect for a summer dinner. Nothing goes to waste in Dr Rupy's recipe. It's the tastiest way to eat loads of greens. Each serving provides 498 kcal, 24g protein, 42g carbohydrate (of which 7g sugars), 23g fat (of which 11g saturates), 13g fibre and 2.3g salt.
Provided by Dr Rupy Aujla
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool.
- Add a little more oil to the pan, then fry the courgettes and garlic for 2-3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible.
- Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you've used up all the pastry.
- Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds.
- Set the pan over a medium-high heat and cook for 2-3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp.
- Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve.
Nutrition Facts : Calories 498kcal, Carbohydrate 42g, Fat 23g, Fiber 13g, Protein 24g, SaturatedFat 11g, Sugar 7g
GREEN VEGETABLE PIE
This is great picnic food, as it's good to eat hot or cold. An improvisation based on the fridge contents one day, this gets the green light (no pun intended) from my meat-eating hubby. You can substitute any veges you have on hand, and of course substitute homemade shortcrust pastry for the frozen - enough for one pie base and the lattice for the top. Cooking time includes pre-baking pastry base.
Provided by catxx
Categories Savory Pies
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Gently saute onions in olive oil till soft, add green vegetables and cook till veges are tender but still a little crisp (about 10 mins).
- Meanwhile, trim one piece of pastry to fit pie plate and bake blind for approximately 15 mins at 200 degrees Celsius.
- Cool slightly.
- Beat eggs and yoghurt until creamy, add the 1/2 cup of parmesan, tamari and parsley.
- Season with salt and pepper to taste.
- Place cooked veges in pastry base.
- Pour egg mix over veges, sprinkle with extra parmesan.
- Use second sheet of pastry to create pastry lattice (brush with milk) or leave plain, as desired.
- Bake at 200 degrees Celsius for 10 mins, reduce oven to 180 degrees Celsius and bake for a further 25 minutes or until golden.
- Serve warm or cold.
Nutrition Facts : Calories 505.7, Fat 33.4, SaturatedFat 10, Cholesterol 227.8, Sodium 769.8, Carbohydrate 33.8, Fiber 3, Sugar 3.7, Protein 17.4
EASY VEGETABLE PIE
Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
- Heat oven to 220C/200C fan/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
- Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.
Nutrition Facts : Calories 604 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1.34 milligram of sodium
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- Warm 2 tablespoons of olive oil in a large frying pan over a medium heat. Add the onion and fry gently for 4–5 minutes, or until beginning to soften. Add the green vegetables and cook gently for 7–10 minutes, stirring frequently.
- Add the leafy greens, starting with the toughest (i.e. kale, cabbage, spring greens). You may need to add them a handful at a time to fit in your pan, but they will wilt down quickly.
- Squeeze the greens in a sieve to get rid of any liquid. Add to a large bowl and mix in the herbs, cheese and lemon zest. When everything is combined, season to taste, then stir in the eggs.
- Brush the bottom of a 9in/23cm square baking dish with some of the remaining olive oil. Take the filo pastry from the packet and keep under a damp tea towel so it doesn’t dry out and become brittle.
- Working with one sheet at a time, brush the filo all over with a light coating of olive oil. Lay one sheet in the baking dish, pushing it gently into the corners and leaving the excess filo overhanging.
- Brush the remaining filo sheets with oil, scrunch each sheet up loosely and place on top of the pie so it is completely covered.
- Bake in the oven for 40 minutes, or until the pastry is golden brown and crisp and the filling is piping hot all the way through.
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