Vegetable pie (Vegetarian)

Many of my friends are vegetarian so they’ll be happy to see me posting and sharing this simple and delicious recipe. I’m also glad to be sharing it with all of you since it is so tasty and even those of you who aren’t vegetarian would be full after enjoying a pie like this.

I’ve prepared this pie a couple of times, each when I hosted friends. The last time I did, a couple of friends came over from Austria, and non of them were vegetarian, so it was a risk for me to prepare a dish that is. Well I decided to make it as a warm appetizer or something like that, but also decided to tell them it’s the main course, just to see will they be disappointed or embrace this dish and give it a try. Let me just tell you that the main course I prepared was later served to my younger brother and parents. The pie was a hit to them as much as it is for me, the flavours were up to point and the whole dinner was a success!

If you like vegetables as much as I do, you’ll be happy to know that you can make this pie with any combination of vegetables you like, and serve it with a delicious bowl of lettuce or coleslaw topped with a sprinkle of aceto balsamico and extra virgin olive oil.

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Enjoy & happy cooking!

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Preparation: 45 min

Cook time: 45 min

Servings: 4

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Ingredients

Dough:

• 500 g hard flour
• 250 g butter
• 1 tsp salt
• 2 egg yolks
• 2 tbsp sour cream

Filling:

• 100 g onion, finely chopped
• 150 g red bell pepper, sliced
• 100 g zucchini, sliced
• 100 g porcini mushrooms, sliced
• 100 g eggplant, sliced
• 70 g carrot, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp tomato paste
• 400 ml cooking cream or heavy cream
• 2 eggs
• 150 g Parmesan cheese, grated
• 1 tsp nutmeg
• 2 tsp parsley, fresh
• 2 tsp curry powder
• Vegetable oil
• Salt & pepper to taste

How to

1. For the dough sift flour in a large bowl, add butter at room temperature, salt, egg yolks and sour cream. Manually mix in the ingredients until you get a firm dough.
2. Butter up 4 small baking pans, and you can sprinkle some bread crumbs over the butter so the dough doesn’t stick to the pans. Divide the dough in 4 and roll each so you can place it in buttered up baking pans. After placing the dough in the baking pans leave them in the fridge for at least 30 min.
3. Meanwhile after preparing all the vegetables, heat a sprinkle of vegetable oil in a large non-stick pan. Add finely chopped carrots and onions, let them simmer for a few minutes until soft. Add sliced red bell pepper, zucchini, porcini mushrooms, eggplant and garlic. Season the vegetables with tomato paste, fresh parsley, salt and pepper and cook until soft but still crisp. Remove the vegetables from heat and let them cool down.
4. Preheat oven to 180° C.
5. In a medium bowl whisk together cooking or heavy cream, 2 eggs, grated Parmesan cheese, nutmeg, curry powder, some salt and pepper. Fill the dough with vegetables and top them with the heavy cream mixture. Bake in a preheated oven for about 30 min, until the crust is golden and crispy and the mixture has set.