Veggie Pan Pie

veggie pan pie

I was so inspired by Nigella Lawson — making one of her grandma’s recipes, on her show the other day. She made this gigantic pastry, stuffed with something not vegetarian but the concept was great: wonderful food, family style!

Then I thought to myself, we do make something like that in my family — small samosas but using the same technique, so what Nigella made was like a giant samosa! Stuff it with whatever you like and share it!

My Veggie Pan Pie is a medley of fresh market vegetables, herbs from my garden, cheese from the wonderful Seattle Cheese Festival, which I went to recently at Pike Place Market, and even locally made, relatively healthy puff pastry!
Thanks Nigella! I created a new family recipe with ideas from your tradition and some from my own 😉 Out came a huge, rustic, and delicious Veggie Pan Pie. Sometimes you just need a spark of inspiration and the rest happens naturally.This dish is an easy appetizer, lunch, or small meal to share with family and friends. For a meal, add a side salad and a bright, palate-cleaning drink. Slice the pastry portions as big or small as you like, and enjoy!

veggie pan pie

I used:
1 tablespoon of olive oil
2 sheets of Aussie Bakery puff pastry (it’s local to Seattle and made without the junk!)
1 cup broccoli florets
1 cup chopped red potatoes
1 cup chopped carrots
1 cup chopped zucchini
2 big cloves of garlic, chopped
1/2 yellow onion, chopped
few fresh oregano leaves, chopped
few fresh basil leaves, chopped
1/2 cup Fiscalini Habanero Cheddar cheese (seen above 🙂
salt & pepper to taste

My method:
1. Thaw your puff pastry in advance, bring to refrigerator night before!
2. Preheat the oven to 400 F (200 C).
3. Sauté the onions and garlic in the olive oil, and cook till slightly translucent.
4. Toss in the carrots and potatoes first, and let them cook for a few minutes, till soft.
5. Toss in the rest of the vegetables, season them, and let them all cook together till tender.
6. Add the herbs when all is almost cooked, and let the mixture cool in the pan while you prep the pastry.
5. Roll out the first pastry sheet and lay it on a lightly floured baking sheet.
6. Sprinkle half the cheese on the first sheet and spread the vegetable mixture out on it, making sure you are about an inch away from the edges to get a good fold.
7. Then cover with the second pastry sheet, wet the edges, and fold them in.
8. With a fork, poke a few holes on the top for the steam to escape, so the pie top will get crispy. Also with the fork, press down on the edges so you will have nice marks, and this also ensures that the pastry is sealed.
9. Brush the top with olive oil and let it bake for about 15-20 minutes, or until you see the pastry turn golden brown.
10. Sprinkle the remaining cheese on the top, and bake it for 2 minutes or until the cheese bubbles. Sprinkle your favorite herb on the top, then slice and dish it out!