Christmas Vegetarian (Deep) Pie recipe
Christmas Vegetarian (Deep) Pie recipe from Laine21 |
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IngredientsAny left over veg, including potatoes if you want, or carrots, cauliflower, broccoli, leeks, peas, parsnips, onions, garlic.Cheese, this can either be a vegetarian cheese, a hard cheese, or use a low fat soft cheese such as Philadelphia Deep loose bottom spring form cake tin, minimum 7". 2 or 3 Packs of Filo pastry, depending on how big you are making the pie. Butter or spread. Milk to make the cheese sauce and to brush the top of the pie |
Handy HintI have made this pie using Philadelphia light cheese and milk for the sauce to keep the calories down, but it has also been made with a traditional cheese sauce and both ways taste lovely. I use milk for the wash as my daughter is allergic to eggs, so if you prefer, you can use egg. If you don't have a cake tin, you can use a dish, such as a Pyrex dish or similar and serve from the dish. If you are doing it this way, you can make the pie with a top only, saving on calories and the amount of pastry used. |
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Method1. Grease and line the tin with baking parchment.2. Melt the butter/spread and brush onto the sheets of Filo pastry and use them to line the tin. Allow the side pieces to drape over the sides. Make sure there are about 4 or 5 layers to the sides and base, save a couple of sheets for the top dressing. 3. Make a cheese sauce of your own choice. 4. Take your either left over veg, or fresh veg that you have partially cooked. Cut into small bite-size chunks and place into a bowl. 5. Pour over the cheese sauce to coat the veg and stir, to ensure the veg is coated. Reserve any remaining cheese sauce to stir with the meal. 6. Fill the lined tin with the cheesy veg mix Fold over the sides of the pastry you have draped over the sides. 7. Tear the reserved sheets of Filo into strips and curl them across the top of the pie in a creative 'mess'. 8. Brush with milk and place in the oven, Gas Mark 5, for about half an hour. The veg is already cooked, so this will not take long. 9. Before serving , allow to cool for about 10 minutes, then carefully remove the sides of the tin and slide onto a plate. | |||||||||||||||||||
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