Sun-Dried Tomato Creamy Vegetable Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
5
ingredients
- 1 tablespoon olive oil or 1 tablespoon butter
- 2 garlic cloves
- 1 leek
- 3⁄4 cup semi dried tomatoe (or sun-dried)
- 2 cups mixed vegetables (I usually use mushrooms, capsicum, broccoli, zucchini, asparagus, shallots, sweet potato, but any ve)
- 1 cup white wine
- 600 ml thickened cream
- 1 1⁄2 tablespoons dry sherry
- 1 1⁄2 tablespoons whole grain mustard
- salt and pepper
- 1 pinch sugar
- herbs (yr choice)
- frozen puff pastry
- 1 egg, to egg wash top pastry dough
- 1 pinch sesame seeds or 1 pinch poppy seed
directions
- Preheat oven to 190°C.
- Dice sweet potato and cook in microwave for 2 minutes (or boil until soft).
- Chop up your veggies.
- Heat big pan (I use a flat wok) over medium/high heat and add oil, add garlic for 30 seconds until fragrant. Add chopped Leek, mushrooms, zucchini and asparagus and cook until soft.
- Add sun-dried/semi dried tomatoes and 1 cup of white wine, reduce heat and simmer until tomatoes are soft and start to break up and wine has reduced by at least half.
- Add cream, sherry, mustard and rest of veges including sweet potato (except shallots).
- Bring to boil, then simmer until thickened (if it doesn’t go as thick as you like, add 1 tsp of cornflour to 1tbs of cold water and add). Season with salt and pepper, pinch of sugar and your choice of herbs and shallots.
- Grease a quiche dish and line with frozen puff pastry, add mixture and cover with pastry.
- Egg wash top of pastry and cut two slits through top of pastry to let out hot air. Sprinkle with sesame or poppy seeds.
- Put pie in oven and bake for approximately 45 minutes or until crust is golden. Serve with salad and hot Italian bread.
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