Vegetable pie recipes
Our top 3 of 15 Vegetable pie recipes
- Butter Pie (a Potato and Onion Pie)
- Creamy Vegetable Pie
- Flaky Mushroom Feta Pie
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Our version is slightly drier when put side by side with commercially available versions, but we like them a little drier as we find the shop bought ones can be far too wet. However, we think ours is very tasty, and obviously should be served with HP sauce if liked, pickled red cabbage or beetroot all work well. "Butter Pie”, also known as 'Catholic pies' or 'Friday pies' an age-old Lancashire pie, or for the non Lancashire of you, a potato and onion pie. As a rule served on a Friday so as to act in accordance with the catholic rule of not eating meat on a Friday, with Lancashire being home to numerous Catholics it was and is a top seller among the small conventional bakeries.
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- FOR THE PASTRY
- 8 ounces Plain Flour
- 2 ounces butter
- 2 ounces shortening (dripping / lard or vegetable fat)
- 1 pinch of salt
- THE FILLING
- 3 large potatoes
- 1 large onion
- 2 ounces butter cut into thin flakes
- Sift the flour and salt into a bowl and stir in the butter and lard, using your fingertips, rub in the butter until it resembles fine crumbs, then drizzle in just enough cold water to make the pastry form a ball, leave in the fridge to rest for ½ an hour.
- Meanwhile, peel the 3 large potatoes and 1 onion, cut the potato into thick slices and the onion in to half rings, next parboil the potatoes until they are just soft but still holding their shape. Sweat the onions off in a little butter until soft.
- Drain the potatoes and layer into a pie dish the potatoes, onions, and butter flakes, into which you have rolled out a bottom layer of pastry, season with salt and pepper and top off with the top layer of pastry.
- Bake at 180 degrees for approx ½ hour until golden, serve immediately with your preferred condiment.
- Serve and Enjoy!
- 1 tbsp. oil
- 1 onion peeled and sliced
- 1 leeks. finely sliced
- 400g frozen mixed vegetables (carrots. cauliflower. peas)
- 200g sweetcorn
- 1 can Heinz Mushroom Soup
- 150 ml milk
- 8-10 sheets filo pastry
- 30g butter. melted
- 1 tbsp. sesame seeds
- 1. Pre-heat the oven to 200°C (400°F, Gas 6). Heat the oil in a frying pan. Add the onion and saute for 5 minutes.
- 2. Add the leeks and cook another 5 minutes until softened. Add the rest of the vegetables and heat through.
- 3. Stir in the soup and milk. Bring to the boil then spoon into a buttered pie dish.
- 4. Take one sheet of pastry at a time, brush it lightly with butter and cut each one to fit the dish if necessary. Put three on top of each other to cover the filling then put the cut offs as the fourth layer. Butter the rest in turn and concertina them on top of the pie. Brush with a little more butter. Sprinkle with sesame seeds.
- 5. Bake for 30 minutes until the pastry is golden and the sauce piping hot.
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- 500gr/1 lb ready made puff pastry
- 4 very large open mushrooms
- 2 large onions chopped
- 2 galic cloves chopped
- 2tbsp oil
- 1tsp or 2 tsp dried or fresh thyme
- salt and pepper
- 75g/3oz feta cheese crumbled
- 1 large egg beaten
- 2 tbsp white breadcrumbs
- Fry the onion in the oil until it begins to colour then add the garlic. Slice the mushrooms and fry in the pan for 5 mins.
- Tip the mixture in to a bowl and allow to cool before adding the cheese, egg (reserve a little for glaze), breadcrumbs, thyme and seasoning.
- Roll pastry to oblong about 14"x 12" and spread filling over half. Fold pastry over making a pie 14"x 6", and damp and seal the edges. Brush with the reserved egg, cut a few slashes in the top and bake in preheated oven 220C/425F/gas 7 for 35-40 mins, or until well risen and brown.