Best Veggie Pie with Herbed Pastry

    55 mins

    There is always something appealing about individual pies. These are filled with vegetables in a parsley sauce and topped with a light shortcrust pastry.

    2 people made this

    Serves: 4 

    • PASTRY
    • 1¼ cups (175g) plain flour
    • 85 g polyunsaturated spread, suitable for baking, chilled and diced
    • ¼ cup (25g) finely grated mature cheddar cheese
    • 2 tablespoons snipped fresh chives
    • 2–3 tablespoons cold water
    • 600 ml diluted salt-reduced or homemade vegetable stock
    • 200g broccoli florets
    • 1 leek, trimmed and sliced
    • 1¼ cups (200g) shelled broad beans (fresh or frozen)
    • ¾ cup (125g) shelled fresh or frozen peas, thawed if necessary
    • 8 cherry tomatoes, halved
    • 2 teaspoons cornflour
    • 1 tablespoon cold water
    • 2 tablespoons chopped fresh flat-leaf parsley

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 200°C. Put the flour in a bowl and rub in the spread with your fingertips until the mixture resembles fine breadcrumbs. Stir in the cheese and chives, then add enough cold water to bind to a dough. Wrap in plastic wrap and chill, while you make the filling.
    2. Heat the stock in a large saucepan until boiling, then add the broccoli, leek, beans and peas. Bring back to the boil, cover and simmer for 5 minutes. Drain, reserving 300 ml of the stock.
    3. Divide all the vegetables among four 350 ml pie dishes. Mix the cornflour with the water and stir in the reserved stock. Pour into the pan and stir over a medium heat until thick and smooth. Add the parsley. Pour over the vegetables.
    4. Roll out the pastry and cover the pie dishes, sealing the rims with a little water. Cut a small vent in each pastry lid. Place on a baking tray and bake for 20–25 minutes until the pastry is firm and golden brown. Serve hot.

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    Altered ingredient amounts. Try using butternut pumpkin pastry  -  21 Dec 2009  (Review from Allrecipes AU | NZ)