Roast vegetable pie recipe

Pie filled with roasted vegetables and a white béchamel sauce

Posted 2021-12-12

Time

Prep:
Cook: 1h 15m

Ingredients

• Pastry from the flaky pie pastry recipe

Filling

• 1 large sweet potato, peeled and cut into small-medium chunks
• (1 large potato, peeled and cut into chunks)
• 2 parsnips, peeled and cut into chunks
• 2 large leeks, washed well and cut diagonally
• 6 large tomatoes
• 2 red onions, peeled and cut into wedges
• Olive oil
• (Fresh) rosemary, other herbs for seasoning
• Salt+pepper

Sauce

• (1/2 cup) butter
• (1/2 cup) plain flour
• (2-3 cups) milk
• Pinch of cayenne pepper
• 1/2 tsp mustard powder
• 1/4 tsp ground/grated nutmeg
• Salt+pepper

Method

1. Preheat oven to 180°C.
2. Add all vegetables to a large baking sheet.
3. Drizzle with olive oil and sprinkle over rosemary, any other herbs, and salt and pepper.
4. Roast until just tender, maybe 20 or 30 minutes.
5. Remove the vegetables from the oven and allow to cool.
6. While they cool, blind bake bottom half of pastry for 20 minutes.
7. While that’s going, melt the butter in the saucepan.
8. Add the flour and stir/whisk until smooth.
9. While whisking, slowly pour in the milk a little at a time.
10. Keep whisking until the sauce is thick.
11. Turn down the heat and add the spices.
12. Continue to simmer and stir until the sauce is thick and cooked, about 7-10 minutes.
13. In a large bowl or pan, mix together the sauce and vegetables.
14. Add the mixture to the blind baked pastry.
15. Brush the edge with egg and add the top piece of pastry.
16. Pierce the lid and brush with egg.
17. Bake at 180°C for 20-30 minutes.

Source

From a mixture of a few places:

• Jus-Rol - Roasted Vegetable Pies
• Occasionally Eggs - Roasted Vegetable Pie with Puff Pastry
• Simply Delicious Food - Creamy Vegetarian Pot Pie
• Simply Delicious Food - How to Make Béchamel Sauce

Verdict

Perfect hearty autumn/winter pie. Of course you can use any vegetables you like/have that will roast nicely!