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Baked Vegetable Pie

Natural.Foodie's picture
Ingredients
  Onion 1 Medium, chopped
  Cabbage 250 Milliliter, chopped (1 Cup)
  Carrots 250 Milliliter, diced (1 Cup)
  Peas 250 Milliliter (Fresh Or Frozen, 1 Cup)
  Corn 250 Milliliter (Fresh Or Frozen, 1 Cup)
  Chili powder 1 Teaspoon
  Thyme 1⁄4 Teaspoon
  Sunflower oil 15 Milliliter (1 Tablespoon)
  Whole wheat flour 1 Tablespoon
  Skim milk 125 Milliliter (1/2 Cup)
  Egg 1 , beaten
  Whole wheat pastry flour 250 Milliliter (1 Cup)
  Sunflower oil 60 Milliliter (1/4 Cup)
  Buttermilk 30 Milliliter (2 Tablespoon)
  Whole grain bread crumbs 45 Milliliter (3 Tablespoons, Soft)
  Parmesan cheese 30 Milliliter, grated (2 Tablespoon)
Directions

GETTING READY
1. Preheat the oven to 350°F.
2. In a 9-inch (23-cm) pie plate, put together flour, oil and buttermilk.
3. Using a fork, toss to combine well.
4. Using your fingers, press the mixture along the bottom and sides; keep aside.
5. In a medium bowl, combine bread crumbs and Parmesan cheese; keep aside for topping.

MAKING
6. In a saucepan or lightly oiled skillet, place onion, cabbage and carrots and steam-stir with a few tablespoons (50 ml) of water to prevent scorching.
7. When vegetables are tender yet crisp, add peas, corn and seasonings.
8. Cover the skillet and keep aside.
9. In another small saucepan or skillet, heat oil to warm.
10. Stir in flour and cook over medium heat with stirring for a few minutes until flour is golden brown.
11. Gradually stir in milk to prevent lumping.
12. Mix together the vegetable mixture and the sauce.
13. Stir in the eggs.

FINALISING
14. Onto the unbaked crust, add the vegetable filling and top with cheese mixture.
15. Seal on top carefully and place the pie in the oven and bake for 20-25 minutes until firm.

SERVING
16. Serve hot or at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
2

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