This homemade pie packs delicious roasted and sautéed vegetables
into a tasty pastry crust, finished off with a cripsy puff pastry
top. For this ricotta loaded veggie meal, you'll need a 9" pie
200g puff pastry
150g baby spinach leaves washed and pat dried
150g sweetheart cabbage (centre cut into rings to create ribbons)
1-2 echalion shallots
2 garlic cloves
Half a red chili pepper
1 large spring onion or 2-3 small
75g baby plum tomatoes (sliced)
100g parsnips peeled and coarsely grated
150g sweet pointed peppers (red and yellow) cut and sliced
250g ricotta cheese (feta if preferred)
Juice of half a lemon
1 tsp honey
Handful of finely chopped parsley
75ml full fat milk
Pinch of salt & pepper
Half tsp cumin
1 tsp paprika
Begin by preheating your oven to 180º/160º fan, then generously
butter your pie dish.
Using two large pieces of baking parchment, place the pastry
onto one lightly floured piece, then lightly dust the pastry with
flour before placing the second piece of parchment on top.
With a rolling pin, roll the pastry into a thin sheet, making
sure it is big enough to cover the bottom and sides of your pie
dish. Using parchment makes for easier rolling and prevents any
sticking - great if you require thin pastry!
Place a piece of baking parchment over the base of the pie
dish, pushing in around the sides, then place baking beans on top
and blind bake for 15 minutes. Set aside to cool. Once cooled,
remove the baking beans and parchment.
Whilst the pastry is baking, cut and slice the peppers,
tomatoes and shallots. Coarsely grate the peeled parsnips.
Place the vegetables onto a baking tray and add 1 tbsp olive
oil, honey, cumin and paprika, then stir to coat the vegetables and
place in the preheated oven for 20 minutes or until roasted and
In a heated frying pan, add the finely chopped garlic, spring
onion and chili and gently fry.
Add the washed spinach and cabbage to the pan and sauté, then
Spoon in the ricotta, add the milk and stir until fully
combined. Season with salt & pepper and squeeze in the lemon
Cover with a lid and allow to sweat down for a few
To assemble the pie, first place the roasted vegetables around
the base. Pour over the spinach mix, then using a fork, spread the
mix into the edges for full coverage.
Roll the puff pastry into a larger circle than the pie dish and
cover the filling completely, gently tuck around the inside of the
Brush the top with a little milk or melted butter and make a
cross cut into the centre with a knife.
Bake in preheated oven for around 20 to 30 minutes or until the
top is crispy and golden in colour.
Serve hot or cold with your choice of side!
If you fancy a stronger cheesy taste, feta is a great
alternative. Crumble onto the top of the filling before placing on
The puff pastry lid gives this pie a light and crispy taste,
alternatively use shortcrust pastry for the top for a denser pie
For a finish to impress, garnish with a sprig of thyme or
Make individual pasties using the same mix, just remember to
score the top! Use water or milk to seal around the edges, press
Blanche the cabbage before sautéing if preferred. Microwave in
hot water for two minutes, discard water and refresh with cold
water, this will help retain the vibrancy colour of the
Try adding some toasted pine nuts for a delicious
Kale, cavolo nero or long broccoli are great additions for
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