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5
from 1 vote
Vegetable and hummus pie
A wonderful pie, quick and easy to make.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner, Lunch, Main Course
Cuisine:
Greek
Servings:
4
Calories:
998
kcal
Author:
Thrifty Lesley
Cost:
51p
Ingredients
Suggested
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
Hummus
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
Metric
-
US Customary
Instructions
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.
Notes
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Nutrition
Calories:
998
kcal
|
Carbohydrates:
102
g
|
Protein:
20
g
|
Fat:
60
g
|
Saturated Fat:
13
g
|
Cholesterol:
14
mg
|
Sodium:
1101
mg
|
Potassium:
1228
mg
|
Fiber:
18
g
|
Sugar:
8
g
|
Vitamin A:
6425
IU
|
Vitamin C:
50
mg
|
Calcium:
186
mg
|
Iron:
7
mg