Savory Vegetable Pie
 
Prep time
Cook time
Total time
 
Serves: one 9 inch pie
Ingredients
For the pie filling: ( makes enough for 2 9 inch pies)
  • 2 tbsp garlic, finel chopped
  • ½ large carrot, chopped into tiny squares
  • 4-5 beans, chopped
  • 1 potato, par boiled and cubed
  • 1 large onion, finely chopped
  • 1 green onion, chopped
  • ½ cup cabbage, shredded
  • 1 cup green peas
  • 100 grams, mushrooms, sliced
  • 2 tbsp white pepper
  • 1 tsp chilli flakes
  • 1 tsp oregano
  • salt, to taste
  • sprinkle of parmesan
  • pizza seasoning (optional)
  • few pieces Mexican chicken salami (optional)
  • shredded cheese (optional)
For the pie dough (makes enough for one pie)
  • 300 grams flour
  • 150 grams cold butter, grated and then frozen
  • 150 grams low fat cream (or use half cream, half water, or use 150 grams cold water)
Instructions
Pie dough:
  1. Measure the flour. Cut in the frozen grated butter, till the flour butter mixture resembles coarse bread crumbs. Let few tiny lumps remain if you want a flaky pie dough.
  2. Add in the liquid (cream or water-cream or cold water) and combine the dough together till it just comes together. Do not knead any further. Divide in two and wrap cling wrap and refrigerate for 30 minutes, while you make the filling.
For the filling:
  1. Heat a few tbsp of oil in a large non stick pan. Add the garlic and cook for a minute. Add in the onions and cook till translucent. Add in the beans, carrots, potatoes and mushrooms and cook till the water dries out. Last add the cabbage and salami saute on high flame. Add in seasonings and parmesan cheese. Remove from pan into a bowl and let cool. Work on the crust in the meantime.
Blind baking the crust:
  1. Preheat oven to 180 C/ 350 F
  2. Take one disc out and roll it out into a circle a little over an inch bigger than your tart pan. I generally roll out the disc between two sheets of parchment paper. It makes it easier to lift and transport it to the tart shell as well, plus one doesn't need to add extra flour for rolling out. Transfer and line rolled out pie dough on the tart pan. Remove extra dough. Place parchment paper and some pie weights on top to weigh down the dough while baking. Place tart pan in the oven and blind bake 20 minutes. Remove from oven, and remove pie weights and parchment paper
Assembling:
  1. Add the cooled filling to par baked shell. Roll out second disc to size of the tart pan and cover the filling. Do an egg-wash on the top, or brush with milk or melted butter. Make four slits on the top and bake pie for another 30 minutes till the top crust is golden brown.
Recipe by The Novice Housewife at https://novicehousewife.com/2015/04/09/savory-vegetable-pie/