Layered Vegetable Pie Recipes

IMPOSSIBLY EASY VEGETABLE PIE

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.

LAYERED VEGETABLE PIE

Steps:

• Peel and slice pumpkin into even sized pieces, then cook until just tender.
• Roast and peel the peppers, cut into large pieces.
• Mix the ricotta with parmesan, salt, pepper and garlic.
• Sprinkle a touch of nutmeg over the spinach (if using).
• Grease a deep baking dish or pie plate and line it with a circle of the shortcrust, making sure there's an overhang to seal the top.
• Layer the filling as follows: pumpkin, spinach, ricotta, red peppers.
• Brush the pastry edge with egg, then use the puff pastry to make a lid.
• Pinch the two pastries together to seal& brush the top with beaten egg.
• Make a small hole in the top to let steam escape.
• Bake at 200C (400F) for 20 minutes or until golden.

EASY VEGETABLE PIE

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.