I’ve used a Hokkaido pumpkin. Trim edges to avoid too much overhang. Chill for at least 20 minutes in a cool spot before assembling. It’s tasty cold, too. Chop the pumpkin, cauliflower, and parsnip into approximately equal pieces, about 3cm (1in.). In a large bowl, gently toss roasted vegetables, bread crumbs and sauce. Preheat the oven to 220°C/fan 200°C/gas 7. Place the vegetables onto the prepared tray and mix with the onion, garlic, sage, rosemary, olive oil, salt, and pepper. Home • Mains • Roasted Vegetable Pie with Puff Pastry. But you know, sometimes nothing but puff will cut it, and that’s fine. Celeriac, potatoes, beets, all good! This can be reheated, especially when baked like this in a dish. They’re from my garden, and I had some problems with carrot flies. Pumpkin, parsnip, and cauliflower are roasted with some herbs, garlic, and onion for about half an hour. Tips and Notes Sprinkle 1 tablespoon of the cheese over the bottom. of olive oil, salt and pepper, and garam masala in a large bowl. Required fields are marked *. Top with a sheet of cold puff pastry. Yield: 9-inch Pie. 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. Preheat oven to 400F (200C). Frozen puff pastry is shockingly easy to use, the only caveat being that it’s kept quite cold. personal pies, I cooked them in 10cm/4inch tins. Let’s connect! If you really want to speed things up, the vegetables can be roasted ahead of time (the night before) and then assembled and baked when you’re ready to eat. But it’s a looker of a dish with very little effort needed. Add frozen pearl onions, cook until onions are golden brown and cooked through. Both make a really nice vegan holiday main dish, but this is definitely the easier version. To assemble: Roll the pie crust to a 12" to 14" circle. 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. I love a nice coconut oil pastry, too. Transfer vegetable mixture to a 9-inch (23cm) pie plate or baking dish. You could add some beans or chickpeas for a little added protein, too, though I find that reduces the special holiday aspect a bit. If you do, it won’t taste like much. Prep Time: 35 minutes. Pumpkin Mushroom Cottage PieBeets and Greens TartVegan Holiday Pie with Hot Water PastryWhole Roasted Cauliflower. Slow-cooked, pot-roasted vegetables develop a sweet flavour and soft texture, lovely with braised beef 2 hrs and 15 mins . Easy . Mix the warm mashed potatoes, eggs, herbs, and seasoning together, then fold in the roasted, cooled vegetables. Make sure to peel it if necessary. Hi Sonja! This recipe makes two (generous!) While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork. About 20cm (8 inches) in size will be good, but a bit larger or smaller is fine too. cauliflower (half a large cauliflower). This vegetable pie doesn’t have a sauce added in to it, because the roasted vegetables retain their moisture. Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest. This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe. Vegan Mushroom and Pumpkin Shepherd’s Pie, Pumpkin (pictured is a Hokkaido pumpkin, see substitutions), An egg for wash (optional, don’t use for vegans), 500 grams (1 lb.) Roast for 20 minutes. Pop in freezer for 15 minutes in order for pastry to become very cold. You can use any pumpkin (winter squash) that you love – butternut, acorn, anything that’s available. Healthy . This is inspired by my hot water crust pie, which is a bit more effort to make and might not be for everyone. Vegetarian . I think this will be delicious. Two, bake the pie. Brush with the egg (if using) and cut a few slits into the top of the pie with a sharp knife. WORK WITH ME, © 2020 Occasionally Eggs | Images and text may not be used without permission |, « Cauliflower, Sweet Potato, and Chickpea Curry. CONNECT WITH OE Melt 2 tablespoons of butter and add the chopped onions and garlic. Fold the pastry over and gently press with your fingers to seal. Try serving this with my winter salad with beets to make it into a bigger meal – they’re great together. I really recommend roasting the vegetables well in advance so that you’re not rushing to cool them down before assembling the pie. For this year, if you’re making a meal for just two or three or four, it’s nice to have an option that isn’t going to result in leftovers for the next week. My thyme is just a bit small right now so I didn’t use any. Simple yet impressive savoury vegetable filled pie, made with a buttery flaky coconut oil crust. While the vegetables are roasting, bake or boil the potatoes until they are soft and easily pierced with a fork.
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