Roasted Vegetable Pie Recipe

Roasted Vegetable Pie Recipe

Category: Recipes

Our roasted vegetable pie is the perfect showstopper main, for any vegetarians at the sunday roast!

  • Serves:  4 people

  • Prep Time: 20 mins

  • Cook Time: 55 mins

Quick and easy recipe for vegetable pie. Perfect for vegetarians and a great way to enjoy a selection of fresh seasonal vegetables. Cut through the crispy pastry topping to reveal deliciously baked vegetables full of flavour. Forget a dry nut roast, and instead make our easy to follow roasted vegetable pie recipe to wow at the Sunday roast, it's so tasty, you may even have the meat-eaters wanting seconds! 

What you'll need

  • 300g carrots

  • 500g parsnips

  • 2 onions

  • 2 red or orange peppers

  • 4 cloves garlic

  • 2 sprigs rosemary

  • 3 tbsp green or red pesto

  • 500g puff pastry

  • 1 beaten egg


  1. Preheat the oven to 200C. Peel and cut 300g carrots and 500g parsnips into small pieces. Thinly slice 2 onions and chop 2 red or orange peppers. Toss with 2 tbsp olive oil, 4 cloves garlic (skin on) and 2 sprigs rosemary in a large roasting tin. Roast for 30 minutes until tender and beginning to char.

  2. Squeeze the flesh from the garlic cloves, discarding the skin and mix in a bowl with the vegetables and 3 tbsp red or green pesto.

  3. Cut a thin strip from one edge of a 500g block of puff pastry and set aside. Cut the remainder in half, dust the work top with flour and roll each to the same sized square. Place 1 piece on a lightly greased baking tray and top with the filling taking it nearly to the edges. Brush round the edge with a little beaten egg and place the other piece on top. Knock the edges together with the round end of a knife to seal.

  4. Roll the set aside strip of pastry into a long strip and cut 4 long diamonds to make leaves. Brush the pie all over with the egg, decorate with the leaves and brush them with egg too. Make 3 small holes in top to allow steam to escape.

  5. Bake for 25 minutes until golden.

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