Friday, 2 January 2009

Easy Vegetable Pie

This pie is a great way of using up any vegetables you have left over that need using. Experiment with which vegetables you use.


  • 10g butter

  • 3 courgettes, washed and thinly sliced

  • 2 onions, chopped

  • 3 carrots, washed and thinly sliced

  • 3 spring onions, washed and chopped

  • 8 teaspoons of instant vegetable gravy

  • 1 roll of ready made puff pastry


  1. Pre-heat the oven to 200 degrees and grease a large dish (should be able to hold 1 to 2 liters) for the pie.
  2. Melt the butter in a large frying pan or wok.

  3. Put the vegetables in the frying pan and fry on a medium heat for 5 minutes.

  4. Sprinkle in the vegetable gravy and add 500ml of water.

  5. Simmer the vegetables for 5 minutes.

  6. Pour the vegetable mixture into the greased dish and cover with the ready made pastry. Use left over pastry to decorate the pie and piece the pastry with a knife tip.

  7. Cook in the oven for 20 to 25 minutes, until the pastry is golden brown.

Serves 4.

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