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Vegetarian Pie

Vegetarian Pie
Monday, June 15, 2009
0 Comments :: Article Rating :: Serves 6, >30 Minutes, Vegetarian, Main Course, Healthy Food, Tooth Friendly, Recipes for Kids, Student Recipes

I found this recipe while browsing food blogs just before my exams. I believe it is called procrastination:-) The idea of a vegetarian pie is very appealing, even though I love meat, meat pies are often too heavy for my liking and I’ll end up feeling guilty and full after a couple of bites (Ok so maybe after a couple of pies:-). So I’ve decided to give this a go and use up all the vegetables in the fridge. You can find the original recipe in Yumblog which also has many more yummy recipes:-)




Pie Crust:

  • 450 g/16 Oz White Flour
  • 1 1/4 fast acting Yeast
  • 1 1/2 tsp Salt
  • 1 Egg, beaten
  • 2 tbsp runny Honey
  • 50 ml light Olive Oil
  • 260 ml warm Water

Vegetable Filling:

  • 1 small Potato, peeled and cubed
  • 2 large Onions, peeled and cut into chunks
  • 1 Green Pepper, cut into chunks
  • 2 Carrots, peeled and cubes
  • 2 large Tomatoes, cut into chunks
  • 100 g/3.5 Oz Mushrooms, cut into chunks
  • 3 Garlic cloves, peeled and chopped finely
  • A handful of peas
  • 70g/2.5 Oz Cheddar, grated
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp chopped Basil
  • 1/2 tsp Paprika
  • Salt and Pepper



  • Place all the vegetables in a baking dish, add the basil, paprika and seasoning. Drizzle with extra virgin olive oil and mix well. Cook in the oven at 200 C/Gas Mark 6/ 390 F for 20 minutes.
  • To make the crust: In a large bowl, mix the flour with salt, yeast, oil, honey and egg and mix well.
  • Add the warm water gradually to flour mixture while mixing until a smooth bread dough is formed. Knead the dough for 5-7 minutes.
  • Divide the dough into two equal halves. Roll one half into a 25 cm circle. Place the roasted vegetables on top of the rolled dough, leaving 2 cm off the edges. Sprinkle the grated cheese on top of the vegetables.
  • Roll the other half into another circle and place on top of the vegetables and seal the edges.
  • Cover the pie with a tea towel and leave for 20 minutes.
  • Brush the pie with olive oil and bake in the oven at 200 C/ Gas Mark 6/ 390 F for 30 minutes.
  • Serve hot or cold.

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