Last month, I ended up having a “Courgette Day” when that vegetable made it into a cake, no surprise here, and a savoury pie, yes it does happen too! I am a bit late posting the recipes but the boys have been on my computer non-stop and I am just too tired by evening…. So here goes, a lovely vegetable pie.
and no, I didn’t make my own puff pastry. Quite frankly, it is too time consuming and the shop-bought ones are perfect, make sure it is made with butter!
- Vegetables: mainly potatoes (4 or 5), thinly sliced, boiled for a few minutes,drained and cooled, and grated courgettes. I added thinly sliced onions and red pepper.
- diced bacon or lardons
- 450g puff pastry
- 150ml double cream
- 2 beaten eggs
- Preheat oven to 200°C/ 180°fan/ Gas 6
- In a bowl, mix together all your vegetables and bacon
- Stir in 2 tbsp of the cream and plenty of seasoning: salt&pepper obviously, and my favourite: a pinch of nutmeg
- Divide the pastry in half and roll out one piece to the size of the oven plate (I used my stone pizza). Roll out the other half but make it 1 cm bigger all around.
- Place the first circle on your oven tray and top with the potato mixture, leaving a border
- Brush the border with a little of the eggs
- Top with the larger circle of pastry. Seal well and crimp the edge
- Cut a steam vent in the centre, wide enough to accommodate a small funnel
- With the back of a knife, mark a pattern and brush with a little of the eggs
- Bake for 30mn
- Mix the remaining beaten eggs with the rest of the cream and pour into the pie through the steam vent, lifting the sides of your tray in turn to allow even spreading
- Return to the oven for a further 15mn then leave to cool for 30mn before serving