If you're looking for more ways to up your vege intake, try one of our top vegetarian recipes that are perfect for winter.
Winter vegetable pie with homemade tomato sauce
If you’re trying to incorporate more veges into your weeknight meals, then we’ve got you covered. This hearty vege pie is tasty and nourishing, and will leave you with enough leftovers for everyone's lunch.
- 35 mins preparation
- 50 mins cooking
- Serves 16
Print
Ingredients
- 1 large kūmara, scrubbed, diced
- 6 yams, halved
- 1 large red onion, diced
- 1/2 cauliflower, cut into small florets
- 2 courgettes, diced
- 1 red capsicum, diced
- 2 bunches orange and purple baby carrots
- 2 tbsp olive oil
- 1 clove garlic, crushed
- 1 tsp caraway seeds
- 2-3 sheets ready-rolled flaky pastry
- 6 eggs
- 1 1/2 cups milk or cream
- 1/4 cup grated parmesan
- 1/2 cup ricotta
- 2 tbsp milk, for brushing
- Chopped fresh herbs, to garnish
Tomato sauce
- 1 onion, diced
- 1 clove garlic, crushed
- 1 carrot, grated
- 4 chopped tomatoes or 400g can chopped tomatoes
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- Pinch chilli flakes
Method
- 1Preheat the oven to 190°C. Place all the vegetables for the pie in a large bowl and toss with the oil, garlic and caraway seeds. Arrange on a large roasting tray and roast for 20-25 minutes until veges are just tender. Remove and leave to cool.
- 2Meanwhile line a large shallow roasting tray with baking paper, then line the base and sides with pastry, trimming to fit neatly. (You will have to join the sheets together and may need to roll it a little thinner).Refrigerate until ready to fill.
- 3Whisk the eggs and milk or cream together and season with salt and pepper. Stir in the parmesan.
- 4Arrange the veges (it's fine if they're still warm, just not hot) evenly over the pastry base, pour over the egg mixture and dot with ricotta. Brush pastry edges with the milk. Bake for 40-50 minutes at 190°C or until the centre is set and the pastry golden.
- 5Meanwhile make tomato sauce by simmering all the ingredients in a medium pan for 15-20 minutes or until vegetables are tender. Season to taste with salt and pepper and extra chilli if desired.
- 6Scatter chopped herbs on pie and serve warm with hot or cold homemade tomato sauce.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020