Roast Veggie Pie

Often when cooking, particularly baking, you can end up with leftover ingredients. There is no need to throw these extras out, be creative and find another meal for them.

Recently I made a layered veggie bake and completely overestimated the amount of vegetables that would fit in the baking dish. Consequently I had leftovers. There was no waste through because I decided to make a pie.

For this you will need shortcrust pastry, cheese, pesto, salt and veggies.

Start by preparing the pastry. Life is too short to make pastry – you will need one and a half squares of frozen pre-made shortcrust pastry. Line a baking dish or flan tin with the pastry (I used a flan tin), prick with a fork, and blind bake at 180 degrees Celsius for 15 minutes or until golden.

Blind baking pastry simply means to pre-cook it before the filling goes in. This will ensure the pastry is cooked and flakey. You prick the pastry with a fork and weigh it down with greaseproof paper and rice, beans or lentils to make sure it doesn’t end up with big bubbles in it.

01 pastryThe leftover veggies I had were cooked potato and sweet potato, grilled eggplant and raw zucchini and pumpkin. Roughly chop and place in a bowl, add cheese, pesto and salt. Stir until combined.

02 veggiesPut the veggies into the cooked pie shell, top with more cheese and bake at 150 degrees Celsius for 45 minutes.

03 bake

04 pieIngredients: 1.5 sheets shortcrust pastry, veggies, 1/3 cup parmesan cheese, salt, 2 tablespoons pesto, spray oil

Equipment: chopping board and knife, flan tin, greaseproof paper and uncooked beans (for blind baking), bowl, oven

Steps:

  1. Press the pastry into the flan tin and blind bake at 180 degrees Celsius until golden
  2. Chop veggies and combine with cheese, salt and pesto in bowl
  3. Out the veggies in the pie shell and bake at 150 degree Celsius for one hour
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4 comments

  1. I’ve been staring at this post for a good 5 minutes in absolutely awe. This looks so scrumptious! I’m definitely going to have to give this a go. Thank you for sharing! 🙂

    1. Thanks for your kind words. Always amusing when the dish made from leftovers turns out looking better than what you had intended to make! To let you know, lots of the vegetarian dishes on this blog can very easily be turned into vegan with just a couple of tweaks.

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