Main/Pies

Roast Vegetable Pies

Time: 1 hr 30 min Yields: pies Cost: $1.53 per pie Difficulty: 4/10

Made this up vaguely in an attempt to recreate a tasty veggie pie I bought at a small food truck at the top of a waterfall somewhere I forget the name of. We bought the pies, went down the steps to the bottom of the waterfall, wandered about then climbed back up the stairs. The baker kept the pies warm in the oven for us the whole time. Substitute thyme for a few sprigs of fresh rosemary, roughly chopped. I’ve finally cracked using the pie cutter, line up the sheets side to side with a little overlap, cut all the bases you want, edge to edge alternating top/bottom of sheet, then make the tops out of the scraps.

Ingredients

  • Red potatoes 5 whole
  • Carrots 2 whole
  • Butter 60 grams
  • Brown onions 1 whole
  • Garlic 4 cloves
  • Dried thyme 0.25 tsp
  • Beef stock 1.5 cups
  • Water 0.5 cups
  • Red wine 0.25 cups
  • Worcestershire sauce 2 tsp
  • Plain flour 60 grams
  • Peas (frozen) 1 cup
  • Puff pastry 4 whole (sheets)

Steps

  1. Preheat oven to 200 degrees conventional.
  2. Chop potatoes (small chunks), carrots (quarter lengthwise).
  3. On oven tray (or two) toss potatoes and carrots in oil, salt and pepper then roast for 1 hour.
  4. Cut pastry sheets into pie cases, assemble and leave in fridge until time to cook.
  5. Dice onions (1.5cm squares), thinly slice garlic.
  6. Melt butter in large pot over medium-high heat. Add onions and fry for 4 minutes.
  7. Add garlic and fry for another 1 minute.
  8. Add thyme to pot and fry for 30 seconds.
  9. Add flour to pot and stir very thoroughly, fry stirring until lightly browned, 4 minutes.
  10. Add red wine and fry off briefly.
  11. Add beef stock, water, salt and pepper. Flavour can be over intense because it will soon be combined with the veggies.
  12. 5 minutes after adding stock, add worcestershire sauce and stir well.
  13. Simmer pot until sauce thickens, stirring.
  14. Remove vegetables from oven, roughly chop carrots into cubes, then add potatoes, carrots and peas to sauce.
  15. Place pie cases in pie maker, spoon in filling, place cover and cook for 14 minutes until deep brown.