You can use any pumpkin (winter squash) that you love – butternut, acorn, anything that’s available. Heat a large heavy-duty pot over medium-high heat. Chill for at least 20 minutes in a cool spot before assembling. But it’s a looker of a dish with very little effort needed. Can I bake this about 4 hours before serving More work though . Method Total Time: 2 hours 25 minutes. Sprinkle sea salt in the center. I recently started making my own vegan pastry using solid, refined coconut oil. Don’t skimp on the herbs! Top with a sheet of cold puff pastry. Method. pumpkin (1/2 a medium pumpkin), 400 grams (14 oz.) If you’re looking for some more holiday dinner ideas, I’ve got you covered. cauliflower (half a large cauliflower). With the recipe update here I decided to make it in a baking dish instead of on a sheet and it’s much easier, with no vegetables falling out during folding. Ingredients Vegetables – use what you have or what you like, but here is my favorite combination: 2 eggplants 4 zucchini 2 onions 1/2 lb of white or button mushrooms Crumbled goat cheese, to taste 16 oz spinach 4 tomatoes 2 tbls chopped parsley Olive oil Salt and pepper. Your email address will not be published. It’s a very nice holiday main for any vegetarians or vegans. Jump to:Ingredients Peel, drain and mash the potatoes in a large bowl. Your email address will not be published. This vegetable pie doesn’t have a sauce added in to it, because the roasted vegetables retain their moisture. (I also very happily eat chips and ice cream, and this is a shame-free zone.). Nearly any vegetable that tastes good roasted will taste great in the pie — from carrots and sweet potatoes to Brussels sprouts and parsnips. I’ve shared a bunch of recipes with homemade pastry before but sometimes you just want a little puff! Celeriac, potatoes, beets, all good! Mix the onion, broccoli, peppers and courgettes in a roasting tin, tossing well with the cumin seeds and the oil. It has been updated with new photos, some tweaks to the recipe, and updated text as of October 2020. Chop the pumpkin, cauliflower, and parsnip into approximately equal pieces, about 3cm (1in.). Melt 2 tablespoons of butter and add the chopped onions and garlic. Sauté for about 5 minutes or until the onions begin to soften and get translucent. Sage, rosemary, and thyme are all good here and can be used in any combination. Entertaining with Beth. I love a nice coconut oil pastry, too. Serve hot. Preheat the oven to 200C (400F) and line a large baking sheet with parchment paper. At this stage, they will not be fully cooked, they will continue to soften in the oven when baked in the pot pie. Roasted Vegetable Pie Recipe Makes 2 pies, 8 servings each. Seal the sides of pastry to the pie plate. Roast for 20-25 minutes, or until softened and lightly golden. It’s very important that the vegetables cool before being added to the dish with the pastry. Hi Sonja! Am having 2 vegetarian guests for Rosh Hashanah. It’s tasty cold, too. This can be reheated, especially when baked like this in a dish. … Brush with the egg (if using) and cut a few slits into the top of the pie with a sharp knife. My thyme is just a bit small right now so I didn’t use any. Brush pastry with beaten egg, place safe leaves decoratively on pastry. Easy . https://www.jusrol.co.uk/pastry-recipes/roasted-vegetable-pies Your email address will not be published. CONTACT You can freeze it to use at a later date and ensure the family eats well midweek 40 mins . While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. I really recommend roasting the vegetables well in advance so that you’re not rushing to cool them down before assembling the pie. • I used a hokkaido pumpkin, which doesn't need to be peeled. Place the sweet potatoes, fennel, parsnips, 1 tbsp. The cauliflower florets can be a bit larger. Fold the pastry over and gently press with your fingers to seal. Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables. Add the vegetables to the middle of the dish. Preheat the oven to 200C (400F) again and grease a baking dish. Add in the roasted vegetables, kale and 1 tsp of chopped sage. Easy . If you want an especially golden pie, you can brush an egg wash over the pastry before baking. Place the vegetables onto the prepared tray and mix with the onion, garlic, sage, rosemary, olive oil, salt, and pepper. The only slightly tricky – as in it may test your patience – element to this recipe is letting the vegetables cool before wrapping them in the pastry and baking. Healthy . To assemble: Roll the pie crust to a 12" to 14" circle. Pumpkin, parsnip, and cauliflower are roasted with some herbs, garlic, and onion for about half an hour. 2 ¾ cup (410g) sweet potatoes, peeled and cut into chunks, 1 ½ cups (225g) fennel bulb, sliced into thin half moons, ¾ cup (110) parsnips, cut into small chunks, 1 15-ounce can (396ml) of “Full Fat” coconut milk (not light coconut milk), 1 ¼ cup (300ml) fresh kale, torn into bite-sized pieces, 1 sheet puff pastry (Pepperidge Farm Puff Pastry is approved as a Vegan Product), 1 egg, beaten (OK to omit for vegan option), 1 tsp (5ml) fresh sage, chopped and 3-8 Fresh Sage leaves for garnish.