This Vegetable Pie with Shortcrust Pastry combines a medley of fresh veggies, creamy béchamel sauce, and a flaky pastry crust for a meal that’s both hearty and elegant. Whether it’s for a cozy dinner or a weekend brunch, this pie is a surefire way to make vegetables the star of the table.
Ingredients:
Pastry Crust:
- 1 shortcrust pastry shell (25 cm), store-bought or homemade
- 1 sheet puff pastry (optional, for store-bought pastry shells)
Veggie Filling:
- 1 tablespoon oil
- 160 g (5.64 oz) onion, finely chopped
- 1 teaspoon minced garlic
- 150 g (5.29 oz) red capsicum, roughly chopped
- 150 g (5.29 oz) green capsicum, roughly chopped
- 200 g (7.05 oz) pumpkin, peeled and cut into 2 cm cubes
- 150 g (5.29 oz) potato, scrubbed and cut into 2 cm cubes
- 150 g (5.29 oz) broccoli, washed and cut into small florets
- Salt and pepper, to taste
Béchamel Sauce:
- 190 ml (6.7 oz) milk
- 60 ml (¼ cup) cream
- 60 g (2 oz) butter
- 50 g (1.76 oz) plain flour
- 1 large egg, beaten
- 70 g (2.5 oz) cheese, grated (cheddar or your choice)
Glaze:
- 1 beaten egg
Instructions:
- Prepare the Pastry : Preheat your oven to 180°C (350°F). Flatten the shortcrust pastry and fit it into a 25 cm pie dish. Trim any excess pastry from the edges and use a fork to gently prick the bottom. Place the dish in the fridge for 10 minutes to chill. If using store-bought pastry shells, layer the bottom with puff pastry for added texture. Pre-bake the crust by covering it with parchment paper and adding pie weights or dried beans on top. Bake for 15 minutes, then remove the weights and continue baking for an additional 5 minutes. Let the crust cool completely before using.
- Cook the Vegetables : Warm the oil in a spacious pan over medium heat. Toss in the onion and garlic, cooking until they release a fragrant aroma. Add the red and green capsicum, pumpkin, and potato. Cook for 5-7 minutes, stirring occasionally. Add the broccoli to the pan, seasoning with salt and pepper, and sauté for an additional 5 minutes. Take the pan off the heat and let it cool down for a few minutes.
- Make the Béchamel Sauce : In a saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and stir constantly to create a smooth roux. Gradually pour in the milk and cream, whisking to avoid lumps. Cook until the sauce thickens. Take the saucepan off the heat and stir in the grated cheese until melted and smooth. Allow the sauce to cool for a moment, then slowly whisk in the beaten egg.
- Assemble the Pie : Spread the sautéed vegetables evenly over the baked pastry shell. Pour the béchamel sauce over the vegetables, ensuring it covers them evenly. If desired, add a puff pastry sheet on top for a decorative finish. Seal the edges, trim excess, and brush with beaten egg for a glossy finish.
- Bake the Pie : Bake the assembled pie in the preheated oven for 25-30 minutes, or until golden brown and bubbling. Allow the pie to cool for 5-10 minutes before slicing and serving.
Conclusion:
This Vegetable Pie with Shortcrust Pastry is a delightful way to enjoy a mix of seasonal vegetables, enhanced with a creamy and cheesy béchamel sauce. Perfectly flaky on the outside and rich on the inside, it’s a meal that’s sure to impress.
Vegetable Pie with Buttery Shortcrust Pastry
A flaky shortcrust pastry pie filled with vibrant vegetables and creamy béchamel sauce, perfect for a cozy meal.
Ingredients
Pastry Crust:
- 1 shortcrust pastry shell 25 cm, store-bought or homemade
- 1 sheet puff pastry optional, for store-bought pastry shells
Veggie Filling:
- 1 tablespoon oil
- 160 g 5.64 oz onion, finely chopped
- 1 teaspoon minced garlic
- 150 g 5.29 oz red capsicum, roughly chopped
- 150 g 5.29 oz green capsicum, roughly chopped
- 200 g 7.05 oz pumpkin, peeled and cut into 2 cm cubes
- 150 g 5.29 oz potato, scrubbed and cut into 2 cm cubes
- 150 g 5.29 oz broccoli, washed and cut into small florets
- Salt and pepper to taste
Béchamel Sauce:
- 190 ml 6.7 oz milk
- 60 ml ¼ cup cream
- 60 g 2 oz butter
- 50 g 1.76 oz plain flour
- 1 large egg beaten
- 70 g 2.5 oz cheese, grated (cheddar or your choice)
Glaze:
- 1 beaten egg
Instructions
- Prepare the Pastry : Preheat your oven to 180°C (350°F). Flatten the shortcrust pastry and fit it into a 25 cm pie dish. Trim any excess pastry from the edges and use a fork to gently prick the bottom. Place the dish in the fridge for 10 minutes to chill. If using store-bought pastry shells, layer the bottom with puff pastry for added texture. Pre-bake the crust by covering it with parchment paper and adding pie weights or dried beans on top. Bake for 15 minutes, then remove the weights and continue baking for an additional 5 minutes. Let the crust cool completely before using.
- Cook the Vegetables : Warm the oil in a spacious pan over medium heat. Toss in the onion and garlic, cooking until they release a fragrant aroma. Add the red and green capsicum, pumpkin, and potato. Cook for 5-7 minutes, stirring occasionally. Add the broccoli to the pan, seasoning with salt and pepper, and sauté for an additional 5 minutes. Take the pan off the heat and let it cool down for a few minutes.
- Make the Béchamel Sauce : In a saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and stir constantly to create a smooth roux. Gradually pour in the milk and cream, whisking to avoid lumps. Cook until the sauce thickens. Take the saucepan off the heat and stir in the grated cheese until melted and smooth. Allow the sauce to cool for a moment, then slowly whisk in the beaten egg.
- Assemble the Pie : Spread the sautéed vegetables evenly over the baked pastry shell. Pour the béchamel sauce over the vegetables, ensuring it covers them evenly. If desired, add a puff pastry sheet on top for a decorative finish. Seal the edges, trim excess, and brush with beaten egg for a glossy finish.
- Bake the Pie : Bake the assembled pie in the preheated oven for 25-30 minutes, or until golden brown and bubbling. Allow the pie to cool for 5-10 minutes before slicing and serving.