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Vegetable Pie

For the cheese pastry:
  Flour 6 Ounce
  Butter 4 Ounce, cut into cubes
  Cheddar cheese 3 Ounce, finely grated
  Water 1 Cup (16 tbs) (To Mix)
  Egg 1 , beaten (To Finish)
For the filling:
  Butter 2 Ounce
  Onion 1 , peeled and sliced
  Carrots 3 , peeled and sliced
  Sweet corn 7 Ounce, drained (1 Can)
  Mushrooms 2 Ounce, sliced
  Celery stalks 4 , chopped
  Leek 1 , sliced
  Condensed tomato soup 10 1⁄2 Ounce (1 Can)
  Stock 1⁄4 Pint
  Salt To Taste
  Freshly ground black pepper To Taste

1) Preheat he oven to 400°F.
2) In a bowl, sift the flour and add the butter.
3) Using fingertips rub butter into the flour until the mixture is grainy.
4) Fold in the cheese and add water to bind the mixture together.
5) Leave the dough in a cool place and cover in damp cloth.

6) In a saucepan, melt the butter and saute the onion, carrot, corn, mushrooms, celery and leeks for 10 minutes.
7) Place the vegetable mixture into pie dish.
8) Stream the soup and stock over the vegetable mixture and season to taste.
9) Over the flour dusted surface, roll the dough into thin sheet.
10) Cover the top of the pie dish, with the dough sheet.

11) Cut and flute the edges and use the trimmings to decorate the top of the pie.
12) Lightly coat the surface of the pie with beaten egg.
13) Bake in the oven for 15 minutes
14) Reduce the temperature of the oven to 350°F. and bake for 45 minutes until light browned on top and heated through.
15) If you wish to freeze the dish, then do so at this stage. Wrap in a foil, seal, label and freeze.

16) Serve hot garnished with chopped parsley if desired.
17) If using the frozen pie, take off the wrapping and coat lightly with beaten egg.
18) Bake from frozen in a preheated oven at 400°F for 15 minutes.
19) Reduce the heat to 350°F and continue to bake for 1 hours or until browned on top and heated through.
20) Serve as mentioned in step 16.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Gourmet, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
75 Minutes
Ready In: 
115 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 725 Calories from Fat 390

% Daily Value*

Total Fat 44 g68.4%

Saturated Fat 27 g135%

Trans Fat 0 g

Cholesterol 166.9 mg55.6%

Sodium 639.8 mg26.7%

Total Carbohydrates 68 g22.7%

Dietary Fiber 6.5 g26%

Sugars 14.1 g

Protein 17 g34.2%

Vitamin A 205% Vitamin C 30.9%

Calcium 24.5% Iron 23.2%

*Based on a 2000 Calorie diet

Vegetable Pie Recipe