Rich Vegetable Pie

By pedro.smith1@hotmail.com

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Rate this recipe 3.5/5 (79 Votes)

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Vegetable and ricotta tart

Spinach and goat cheese pie

Ingredients

4 tbsp oil
500g mushrooms
2 garlic cloves
250g onions
250g carrots
2 tbsp thyme
1 tbsp sage
300ml red wine
400g tin of chopped tomatoes
150ml vegetable stock
2 tbsp tomato puree
2 tbsp soy sauce
425g puff pastry
milk to glaze

Details

servings 6
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat the oven to 220ºc / 425ºf / gas mark 7

Step 2

Heat half the oil and fry the mushrooms and garlic for 3-4 minutes. Put to one side

Step 3

Add the rest of the oil, fry the onions, carrots and herbs for 10 minutes

Step 4

Add the wine, boil rapidly for 3 minutes

Step 5

Stir in tomatoes, stock, tomato puree and soy sauce

Step 6

Bring to the boil, cover and simmer for 30 minutes

Step 7

Add mushrooms then tip into pie dish

Step 8

Roll out pastry, lay on the pie, trim edges with a knife, press down, prick holes and glaze

Step 9

Bake for 20 minutes then turn down to 200ºc / 400ºf / gas mark 6

Step 10

Bake for another 15 minutes and serve with roast potatoes

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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.