Baked Vegetable Pie Recipe
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings2
Ingredients
| Onion | 1 Medium, chopped (Filling:) | |
| Cabbage | 1 Cup (16 tbs) (Filling:) | |
| Carrots | 1 Cup (16 tbs) (Filling:) | |
| Frozen peas | 1 Cup (16 tbs) (Filling:) | |
| Frozen corn | 1 Cup (16 tbs) (Filling:) | |
| Chili powder | 1 Teaspoon (Filling:) | |
| Thyme | 1/4 Teaspoon (Filling:) | |
| Sunflower oil | 1 Tablespoon (Filling:) | |
| Whole wheat flour | 1 Tablespoon (Filling:) | |
| Skim milk | 1/2 Cup (16 tbs) (Filling:) | |
| Egg | 1 (Filling:) | |
| Whole wheat pastry flour | 1 Cup (16 tbs) (Crust:) | |
| Sunflower oil | 1/4 Cup (16 tbs) (Crust:) | |
| Buttermilk | 2 Tablespoon (Crust:) | |
| Whole grain bread crumbs - 2-3 tablespoons (30-45 ml), soft | ||
| Parmesan cheese | 2 Tablespoon (Topping:) | |
Directions
GETTING READY
1. Preheat the oven to 350° F.
2. In a 9-inch (23-cm) pie plate, put together flour, oil and buttermilk.
3. Using a fork, toss to combine well.
4. Using your fingers, press the mixture along the bottom and sides; keep aside.
5. In a medium bowl, combine bread crumbs and Parmesan cheese; keep aside for topping.
MAKING
6. In a saucepan or lightly oiled skillet, place onion, cabbage and carrots and steam-stir with a few tablespoons (50 ml) of water to prevent scorching.
7. When vegetables are tender yet crisp, add peas, corn and seasonings.
8. Cover the skillet and keep aside.
9. In another small saucepan or skillet, heat oil to warm.
10. Stir in flour and cook over medium heat with stirring for a few minutes until flour is golden brown.
11. Gradually stir in milk to prevent lumping.
12. Mix together the vegetable mixture and the sauce.
13. Stir in the eggs.
FINALISING
14. Onto the unbaked crust, add the vegetable filling and top with cheese mixture.
15. Place the pie in the oven and bake for 20-25 minutes until firm.
SERVING
16. Serve hot or at room temperature.
1. Preheat the oven to 350° F.
2. In a 9-inch (23-cm) pie plate, put together flour, oil and buttermilk.
3. Using a fork, toss to combine well.
4. Using your fingers, press the mixture along the bottom and sides; keep aside.
5. In a medium bowl, combine bread crumbs and Parmesan cheese; keep aside for topping.
MAKING
6. In a saucepan or lightly oiled skillet, place onion, cabbage and carrots and steam-stir with a few tablespoons (50 ml) of water to prevent scorching.
7. When vegetables are tender yet crisp, add peas, corn and seasonings.
8. Cover the skillet and keep aside.
9. In another small saucepan or skillet, heat oil to warm.
10. Stir in flour and cook over medium heat with stirring for a few minutes until flour is golden brown.
11. Gradually stir in milk to prevent lumping.
12. Mix together the vegetable mixture and the sauce.
13. Stir in the eggs.
FINALISING
14. Onto the unbaked crust, add the vegetable filling and top with cheese mixture.
15. Place the pie in the oven and bake for 20-25 minutes until firm.
SERVING
16. Serve hot or at room temperature.
Chef
