Rustic vegetable pie

There’s nothing more satisfying than a freshly baked rustic vegetable pie with a hearty and delicious filling. Bake until golden brown and serve with a fresh side salad for the perfect family meal.

By Nadia Lim
  • 1 hr 15 mins cooking
  • Serves 4
  • Print


  • 500 gram butternut or pumpkin (leave skin on), cut into 3cm chunks
  • 2 red onions, cut into 2cm-thick wedges
  • 1 punnet (250g) button mushrooms, halved
  • 1 punnet cherry tomatoes
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon each chopped rosemary and thyme
  • 1 square sheet savoury shortcrust pastry
  • 1/2 cup antipasto mix, eg chopped marinated artichokes, capsicum, olives, feta etc
  • 1 egg, whisked
  • 2-3 tablespoons basil pesto, to serve


  • 1
    Preheat oven to 220°C. Line an oven tray with baking paper.
  • 2
    On the lined tray, toss butternut, red onion, mushrooms and cherry tomatoes with olive oil, balsamic vinegar, honey and herbs, and season with salt and pepper. Roast for about 20 minutes until vegetables are tender and slightly caramelised. Leave to cool.
  • 3
    Roll out pastry on a lightly floured surface to about 2mm thick and place on a baking tray lined with baking paper.
  • 4
    Toss roast vegetables with antipasto mix and pile on top of the pastry (do not include any juices from the vegetables), leaving about a 4cm border all around the edge. Fold the sides of the pastry up to partially enclose the vegetables. Pat and shape the base of the pie with your hands so it holds the filling well. Place pie (on baking tray) in the fridge for 10-15 minutes to allow the pastry to firm up a little.
  • 5
    Preheat oven to 200°C. Brush pastry edges with egg wash and bake pie for 20-30 minutes or until golden brown. Allow to stand for at least 5-10 minutes before serving. Just beforehand, drizzle with pesto then serve with salad and chutney on the side.

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