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Roasted Vegetable and Cheese Pie

This hearty veggie recipe is packed full with a blend of tasty roasted and sautéed vegetables. Encased in a delicious pastry crust, this pie is sure to please everyone!

Roasted Vegetable and Cheese Pie

Preparation Time: 30 minutes

Serves:4

Cooking Time: 1 hour 20 minutes

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This homemade pie packs delicious roasted and sautéed vegetables into a tasty pastry crust, finished off with a crispy puff pastry top. For this ricotta loaded veggie meal, you'll need a 9' pie dish.

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Ingredients
  • 200g puff pastry
  • 150g baby spinach leaves washed and pat dried
  • 150g sweetheart cabbage (centre cut into rings to create ribbons)
  • 1-2 echalion shallots
  • 2 garlic cloves
  • Half a red chili pepper
  • 1 large spring onion or 2-3 small
  • 75g baby plum tomatoes (sliced)
  • 100g parsnips peeled and coarsely grated
  • 150g sweet pointed peppers (red and yellow) cut and sliced
  • 250g ricotta cheese (feta if preferred)
  • Juice of half a lemon
  • 1 tsp honey
  • Handful of finely chopped parsley
  • 75ml full fat milk
  • Pinch of salt & pepper
  • Half tsp cumin
  • 1 tsp paprika

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Method
  1. Begin by preheating your oven to 180º/160º fan, then generously butter your pie dish.
  2. Using two large pieces of baking parchment, place the pastry onto one lightly floured piece, then lightly dust the pastry with flour before placing the second piece of parchment on top.
  3. With a rolling pin, roll the pastry into a thin sheet, making sure it is big enough to cover the bottom and sides of your pie dish. Using parchment makes for easier rolling and prevents any sticking - great if you require thin pastry!
  4. Place a piece of baking parchment over the base of the pie dish, pushing in around the sides, then place baking beans on top and blind bake for 15 minutes. Set aside to cool. Once cooled, remove the baking beans and parchment.
  5. Whilst the pastry is baking, cut and slice the peppers, tomatoes and shallots. Coarsely grate the peeled parsnips.
  6. Place the vegetables onto a baking tray and add 1 tbsp olive oil, honey, cumin and paprika, then stir to coat the vegetables and place in the preheated oven for 20 minutes or until roasted and soft.
  7. In a heated frying pan, add the finely chopped garlic, spring onion and chili and gently fry.
  8. Add the washed spinach and cabbage to the pan and sauté, then add parsley.
  9. Spoon in the ricotta, add the milk and stir until fully combined. Season with salt & pepper and squeeze in the lemon juice.
  10. Cover with a lid and allow to sweat down for a few minutes.
  11. To assemble the pie, first place the roasted vegetables around the base. Pour over the spinach mix, then using a fork, spread the mix into the edges for full coverage.
  12. Roll the puff pastry into a larger circle than the pie dish and cover the filling completely, gently tuck around the inside of the dish.
  13. Brush the top with a little milk or melted butter and make a cross cut into the centre with a knife.
  14. Bake in preheated oven for around 20 to 30 minutes or until the top is crispy and golden in colour.
  15. Serve hot or cold with your choice of side!

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Top Tips:

  • If you fancy a stronger cheesy taste, feta is a great alternative. Crumble onto the top of the filling before placing on pastry lid.
  • The puff pastry lid gives this pie a light and crispy taste, alternatively use shortcrust pastry for the top for a denser pie bake.
  • For a finish to impress, garnish with a sprig of thyme or rosemary!
  • Make individual pasties using the same mix, just remember to score the top! Use water or milk to seal around the edges, press together.
  • Blanche the cabbage before sautéing if preferred. Microwave in hot water for two minutes, discard water and refresh with cold water, this will help retain the vibrancy colour of the cabbage.
  • Try adding some toasted pine nuts for a delicious addition.
  • Kale, cavolo nero or long broccoli are great additions for extra goodness.

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