Roasted Vegetables Pie

Pies are great! They are one of my favourite things. Pies for me are a delightful dish, creamy and light and absolutely full of flavour, to be devour aside some good fresh greens.

They are the main dish in my freezer filler days and are often consumed in our home for brunch or dinner. And I especially love them for entertaining – how easy is that, a whole meal in a slice! Fantastic.

This pie is a super easy to make and can be made easier by half roasting the vegetables in advance and keep them frozen in a freezer bag, will last great up to 3 months.


Pastry dough recipe @ Herbs Infused Pastry Dough
For the filling:

500 gram mixed roasted vegetables 
10 gram butter
1 tbsp olive oil
2 cubes coriander (or 1 tbsp chopped coriander)
1/2 tsp sea salt
¼ tsp chilli flakes
¼ tsp crushed garlic
3/4 cup (150 ml) heavy cream
1 large eggs
Salt & pepper to taste
50 gram grated cheddar cheese
30 gram grated mozzarella


Pre-heat the oven to 180℃ Fan / 400℉ / Gas Mark 6.

In a hot pan melt the butter with olive oil, add the coriander, chilli and garlic, fry on medium for about a minute.

Add the vegetables and fry on high heat for 2-3 minutes, until the veggies start to brown.

Seasons salt and pepper and leave to simmer on low heat for another 3-5 minutes.

Set aside to chill.

Beat the eggs with the cream, season with salt and pepper, add the grated cheeses.

Pour the cream mixture on the veggie’s mixture, mix lightly to not break the veggies.

Pour the mix onto the ready pastry dough and bake for 24-26 minutes, until golden-brown.


You can substitute the pastry with any other, store bought just as good.