Simple Vegetable pie
Vegan, Wheat Free, Gluten Free, Rice Free, Refined Sugar Free, Soya Free,
Crohns, Coeliac & Endometriosis Safe
Pie Pastry Here is the recipe
Presto pesto here is the recipe
3 Asparagus Stalks
1/2 of a Leek
2 Tsp Natural Yeast Flakes
Drizzle of Extra Virgin Olive Oil
First make your pastry.
Next fill your metal pie dish with your pastry and chop the edges off for a nice clean look.
Line your pies with baking paper and fill them with clay beads to blind bake you pastry.
Put them in the oven on gas mark 5 for 25-30 minutes.
Your pastry case should be a lovely golden colour.
Now you can paint the inside of your pastry cases with your homemade pesto with the back of your spoon spread the pesto right up to the top of your pastry cases.
Now chop your cougette and layer the pieces to line the bottom of your pie.
Next chop your onions and asparagus stalks and layer those ontop of the courgettes.
Chop your leek and mushroom and layer those ontop also.
Then finish off the pie with the ends of your asparagus and dust with a little natural yeast flakes.
Drizzle Extra Virgin Olive Oil over the top.
Put it into your already preheated oven for 15-20 minutes on gas mark 5.
When the pie is cooked serve either on its own with a sauce of vegan bouillon stock and hot water.
or some mash potato or potato salad which ever takes your fancy.
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