Golden Vegetable Pie with Crispy Pastry recipe

Name: Golden Vegetable Pie with Crispy Pastry
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g Mixed Vegetables; 320g Shortcrust Pastry; 500ml Vegetable Stock; 2 tbsp Plain Flour; 100ml Single Cream; 150ml Water; 2 tbsp Plain Cooking Oil; 1 tsp Salt; 1 tsp Black Pepper

A savoury vegetable pie with a crisp golden top and a rich, comforting filling. The mixed vegetables are enveloped in a smooth sauce and baked until bubbling and deeply golden.

55 min · Medium · British Jump to method

Ingredients

4 servings

500g Mixed Vegetables
320g Shortcrust Pastry
500ml Vegetable Stock
2 tbsp Plain Flour
100ml Single Cream
150ml Water
2 tbsp Plain Cooking Oil
1 tsp Salt
1 tsp Black Pepper

Nutrition	Per serving
Calories	541 kcal
Protein	7.5 g
Carbohydrates	44.8 g
Fat	34.8 g
Saturated fat	11.3 g
Fibre	4.8 g
Sugar	5.2 g
Sodium	840 mg

Why this works

A filling vegetable pie, but the pastry, oil, cream and added salt make it energy-dense and relatively high in saturated fat and sodium.

Vegetable micronutrients. The mixed vegetables will contribute a range of vitamins and minerals, including vitamin C, folate and potassium, depending on the vegetable mix used.

Higher sodium. The 1 tsp salt plus vegetable stock means this dish is likely to be fairly salty, which may be a concern for blood pressure if eaten often.

Saturated fat from pastry and cream. Shortcrust pastry and single cream are the main sources of saturated fat, making the pie less heart-friendly than a vegetable filling without pastry.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Heat the plain cooking oil in a pan, then add the mixed vegetables and cook for a few minutes until lightly softened.
Sprinkle in the plain flour and stir for 1 minute to coat the vegetables.
Gradually add the vegetable stock and water, stirring until you have a thick, glossy sauce.
Stir in the single cream, then season with salt and black pepper.
Spoon the filling into a pie dish and cover with the shortcrust pastry, sealing the edges well.
Cut a small steam hole in the top and bake until the pastry is crisp and golden.
Leave the pie to stand for a few minutes before serving.

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