On days like today, there is nothing better than a warm pie out of the oven.
I have whipped up this winter warmer vegetable pie recipe, to keep you all snug on a rainy, grey Sydney day like today. Pie crust is an essential and is so easy to make once you know how. Once you have the pie crust essentials down, you can start experimenting with the filling of your choice - did somebody say blueberry pie?
I am a personal fan of this savoury lentil & veggie mix, mostly because I always have everything I need in the pantry, and it means I don't have to leave the house on a cold winters day. In fact that's actually where this recipe sprung from, all those months ago when we had that crazy Sydney storm I had barely anything in the pantry and was in no mood to step outside into the torrential winds & rain. I found I had a can of lentils, some frozen veg and just enough flour and butter to make myself a pie. Necessity is the creator of great things! If you are planning for dinner, I like to serve this beauty with a side of roast potatoes or a light salad and you really have the perfect meal to share with the family.
Watch the video below on how to make the essential pie crust and scroll below for our lentil veggie filling recipe. We hope this warms up your belly's tonight.
VIDEO: A winter warmer vegetable pie recipe
Prep time: 1 hour Cook time: 40 mins Total time: 1 hour 40 mins Serves: 8 people
- Pie Crust ( below makes 2 crusts)
- 220g butter
- 4-6 Tablespoons iced water
- 500g plain flour
- 1 egg
- 1 teaspoon of salt
- Veggie Filling
- 1 can of Lentils
- 2 cups of frozen vegetables
- 1 onion
- 1 carrot
- 3 tablespoons of paprika
- 2 tablespoons of cumin
- 2 tablespoons of turmeric
- Salt to taste
- 1/2 a cup of water
- Preheat oven to 180C
- Using your hands combine the butter into the flour so they it properly integrates.
- Add salt to mix.
- If you have a mixer, using the hook mix until fully combined ( the mix looks like crumbly cheese at this points), if you don't have a mixer make sure you integrate butter really well into flour with your hands before adding water.
- Slowly add 2 tablespoons of water and mix or combine with hands, if still dry add the final tablespoon or more if you need.
- Combine well & separate into 2 balls (this mix makes for 2 pie crusts so save one in the freezer for a rainy day.)
- Wrap in cling film and let rest for 30 mins in the fridge. (start prepping mix)
- Once rested, using only one of the balls separate this further into two ( one for the base and one for the lid) and flour your board to start rolling out.
- Roll each ball to a medium thickness - we want the pastry to hold the mix so don't roll too thin.
- Place your first sheet at the bottom of your pie tin, squeezing into the sides and using any excess to patch up any holes.
- Pour the filling of your choice (or as below) into the tin and using the second sheet you have rolled out cover the pie.
- Decorate the top of your pie, to your liking with any extra bits of pastry.
- Glaze with 1 egg to get a golden brown colour on top.
- Let cook in the oven for 40 mins on 180C
- Chop onion & carrot into small cubes.
- Start frying up onion in olive oil until translucent add carrot with 1 tablespoon of each spice (paprika, cumin, tumeric)
- Let this cook out and add the can of lentils ( with the juice), start seasoning with salt.
- Once simmering add your frozen vegetables and the remaining quantities of spices. Cook for 10 minutes on low heat.
- If mix becomes dry, add water as needed make sure it is not too try otherwise pie will be quite dry you want it to be a good consistency of water and vegetable.
From The Table Top x