Savory vegetarian pie recipes are always popular and this version is one we made in my cookery group. This is not only a vegetarian recipe but just happens to be a vegan vegetable pie too.
I found the recipe in Delicious, but have changed it a bit. Very flexible and very delicious, doesn’t take very long and is vegan too for those that want to know. I’ve checked and the Jus-Rol pastry specifically says that it is suitable for vegans, other brands don’t specify either way. If you don’t want vegan, get a good buttery puff pastry. Read the label as it often has palm oil in.
This is my version of a vegetable puff pastry pie, I’ve changed the vegetables around a bit, and made the hummus, and this resulted in the price halving.
Vegetable Puff Pastry Pie
Verdict for the vegetable and puff pastry pie
A wonderful pie, quick and easy to make. A great option for any vegetarian or vegan visitors if you are not either of those yourself. Can be made and kept in the freezer, all there for a lovely home made ready meal
Although the full pie looked great, I think I would make individual ones next time.
Variations for the vegetable and puff pastry pie
Having made this, I would recommend chopping the veg up really quite small and sautéing them until cooked through. They don’t really cook all that much more when in the pie.
Any kind of hummus could be used, or any bean paté. Have a look at this post for lots of ideas for bean pâtés made with baked beans that have been rinsed.
Other vegetables that can be used include mushrooms, well cooked to get rid of the water; any combination of things that would go together, so say, carrot, onion and spinach; mushroom, chestnut and walnut; swede, turnip and mushroom. Anything that you think would taste good, about 400g in total.
- Replace the swede with white or sweet potato, carrot, turnip or celeriac. Or a combination.
- Add some cumin, curry powder, tandoori spice, garam masala, ground coriander or any other spice.
- Add some chopped herbs, any fresh herbs that you have available.
- Add chilli if you want it.
- Change the hummus to rinsed baked beans, any flavour hummus, very soft butter beans, green or brown lentils, or whole chickpeas.
Whatever you use, make sure it is all seasoned very well. Lots of salt and pepper, and maybe some of that Aleppo pepper I’ve been using recently, it’s lovely!
- 1 onion 5p
- 100 g broccoli 360g/50p, 14p
- 150 g parsnip 59p/500g pack, 18p
- 150 g carrots 45p/kg, 7p
- 1 tblsp olive oil 1p
- 200 g swede sliced thinly, 50p/half swede, 100
- 1 tin baked beans sauce rinsed off, 23p
- 1 tsp garlic granules 59p/60g, 5p
- 1 tblsp tahini 300g/£2.10, 10p
- 60 ml olive oil £3.60/litre, 22p
- Finely grated zest and juice of half a lemon 15p
- 375 g puff pastry 500g/£1, 75p
- An egg or milk to glaze, vegan milk if relevant
Filling for vegetable and hummus pie
- Chop the vegetables, except the swede, toss with the oil and saute until cooked through.
- Leave to cool. Season well.
- Whizz the hummus ingredients until nicely homogenised.
- Once the vegetables are cooked and cooled a little, mix with the hummus. Ensure it is all seasoned well.
- Put the swede slices in a microwaveable dish and cook for 3 minutes until softened. Or saute them.
Pastry for vegetable and hummus pie
- Cut the pastry in half, roll out one half and place on a large baking sheet.
- Arrange the swede on the pastry, top with the hummus mixture.
- Roll out the 2nd piece of pastry and drape over the filling
- Egg wash the top and cut a few ventilation holes.
- Bake at 220c/200 fan/gas 7 for about 25 minutes until golden brown. Serve immediately with a dressed salad.