Few dishes bring as much comfort as Vegetable Pie with Buttery Shortcrust Pastry. This dish combines a crisp, flaky pastry base with a rich, creamy vegetable filling, making it a perfect meal for any occasion. Whether you’re serving it as a main dish or a side, this vegetable pie offers layers of texture, flavor, and heartwarming goodness.
With a golden crust, perfectly cooked vegetables, and a velvety béchamel sauce, this recipe delivers a balance of taste and nutrition. If you’re looking for a meat-free alternative that’s still satisfying and full of depth, this vegetable pie is the answer.
Why You’ll Love This Recipe
- Perfectly Balanced – Buttery pastry complements the creamy vegetable filling.
- Versatile and Customizable – Swap out veggies or add extra herbs and spices.
- Great for Any Meal – Serve as a main course, lunch, or side dish.
- Comforting and Satisfying – A warm, hearty dish that’s full of flavor.
Ingredients for Vegetable Pie with Buttery Shortcrust Pastry
Below is a breakdown of the ingredients you’ll need for this flavorful dish.
For the Pastry Crust
| Ingredient | Quantity | Notes |
|---|---|---|
| Shortcrust pastry shell | 1 (25 cm) | Store-bought or homemade |
| Puff pastry sheet (optional) | 1 | For layering on top |
For the Vegetable Filling
| Ingredient | Quantity | Notes |
|---|---|---|
| Oil | 1 tablespoon | For sautéing |
| Onion | 160 g (5.64 oz) | Finely chopped |
| Garlic | 1 teaspoon | Minced |
| Red capsicum | 150 g (5.29 oz) | Roughly chopped |
| Green capsicum | 150 g (5.29 oz) | Roughly chopped |
| Pumpkin | 200 g (7.05 oz) | Peeled and cubed (2 cm) |
| Potato | 150 g (5.29 oz) | Scrubbed and cubed (2 cm) |
| Broccoli | 150 g (5.29 oz) | Cut into florets |
| Salt & pepper | To taste | For seasoning |
For the Béchamel Sauce
| Ingredient | Quantity | Notes |
|---|---|---|
| Milk | 190 ml (6.7 oz) | Whole milk preferred |
| Cream | 60 ml (¼ cup) | Adds richness |
| Butter | 60 g (2 oz) | For making the roux |
| Plain flour | 50 g (1.76 oz) | Thickens the sauce |
| Egg | 1 large | Beaten, for added creaminess |
| Cheese | 70 g (2.5 oz) | Grated (cheddar or preferred choice) |
For the Glaze
| Ingredient | Quantity | Notes |
|---|---|---|
| Egg | 1 | Beaten, for brushing the pastry |
Step-by-Step Instructions
1. Prepare the Pastry
- Preheat your oven to 180°C (350°F).
- Roll out the shortcrust pastry and fit it into a 25 cm pie dish.
- Trim any excess pastry and prick the bottom with a fork to prevent bubbling.
- Chill the dish in the fridge for 10 minutes to firm up the pastry.
- If using store-bought pastry shells, layer the base with puff pastry for extra texture.
2. Pre-Bake the Pastry
- Cover the pastry with parchment paper and fill it with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden.
- Let the crust cool completely before adding the filling.
3. Cook the Vegetables
- Heat oil in a large pan over medium heat.
- Add onion and garlic, cooking until fragrant (2-3 minutes).
- Toss in red and green capsicum, pumpkin, and potato, stirring occasionally for 5-7 minutes.
- Add the broccoli, season with salt and pepper, and cook for another 5 minutes.
- Remove from heat and let the mixture cool slightly.
4. Make the Béchamel Sauce
- In a saucepan, melt butter over medium heat.
- Sprinkle in the flour, stirring constantly to create a smooth roux.
- Slowly pour in the milk and cream, whisking to prevent lumps.
- Continue cooking until the sauce thickens.
- Remove from heat and stir in the grated cheese until melted.
- Let the sauce cool slightly before whisking in the beaten egg.
5. Assemble the Pie
- Spread the sautéed vegetables evenly over the pre-baked pastry shell.
- Pour the béchamel sauce over the vegetables, ensuring an even layer.
- If using, place a puff pastry sheet on top and crimp the edges to seal.
- Brush the beaten egg over the top for a golden, glossy finish.
6. Bake the Pie
- Bake in a preheated oven at 180°C (350°F) for 25-30 minutes or until golden brown and bubbling.
- Let the pie cool for 5-10 minutes before slicing and serving.
Tips for the Best Vegetable Pie
1. Use a Mix of Vegetables
For a colorful and flavorful pie, include carrots, zucchini, or mushrooms alongside the listed ingredients.
2. Avoid a Soggy Crust
Pre-baking the pastry prevents it from becoming too soft when the filling is added.
3. Don’t Overcook the Vegetables
Sautéing them lightly before baking ensures they stay firm and flavorful.
4. Try Different Cheeses
For extra richness, use a blend of cheddar, parmesan, and gouda in the béchamel sauce.
Nutritional Benefits of Vegetable Pie
This dish is packed with vitamins, minerals, and fiber from fresh vegetables.
| Nutrient | Benefits |
|---|---|
| Vitamin C (Capsicum & Broccoli) | Boosts immunity |
| Fiber (Potatoes & Pumpkin) | Aids digestion |
| Calcium (Cheese & Milk) | Supports bone health |
| Healthy Fats (Butter & Cream) | Provides energy |
What to Serve with Vegetable Pie
Pair this pie with:
- Fresh Green Salad – Adds a crisp, refreshing contrast.
- Garlic Bread – Perfect for scooping up the creamy filling.
- Tomato Soup – A warm and cozy side.
Common Mistakes to Avoid
1. Overfilling the Pie
Too much filling can cause the pie to overflow while baking.
2. Skipping the Egg Wash
Egg wash gives the crust a golden-brown finish—don’t skip it!
3. Not Cooling the Pie Before Slicing
Allowing it to cool helps the filling set, making slicing easier.
FAQ: Vegetable Pie with Buttery Shortcrust Pastry
1. Can I make this pie ahead of time?
Yes! Prepare the filling and crust separately, then assemble and bake when ready.
2. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
3. Can I freeze vegetable pie?
Yes! Wrap the baked pie tightly and freeze for up to 2 months.
4. How do I reheat the pie?
Reheat at 180°C (350°F) for 10-15 minutes to maintain crispiness.
5. Can I use store-bought pastry?
Absolutely! Store-bought shortcrust or puff pastry works well.
Final Thoughts & Call to Action
This Vegetable Pie with Buttery Shortcrust Pastry is a rich, flavorful dish perfect for any occasion. Whether you’re making it for a family dinner or meal prep, this pie will delight your taste buds with every bite.
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Vegetable Pie with Buttery Shortcrust Pastry
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This Vegetable Pie with Buttery Shortcrust Pastry is a hearty, comforting, and flavorful dish that’s perfect for lunch, dinner, or special occasions. Featuring a crispy pastry shell filled with tender sautéed vegetables and a rich, creamy béchamel sauce, it’s the ultimate savory pie. With a golden crust and satisfying filling, every bite is warm and delicious.
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.
Notes
- Make Ahead: Prepare the filling and crust separately, then assemble and bake when ready.
- Add Protein: Include tofu or lentils for extra protein.
- Storage: Leftovers keep in the fridge for up to 3 days.
- Freeze Option: Freeze the baked pie for up to 2 months; reheat at 180°C (350°F) for best results.
- Cheese Options: Use a mix of cheddar, gouda, or mozzarella for variety.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Calories: 400