Winter Vegetable Pie

Winter Vegetable Pie

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To serve – 6

Served with a green vegetable is all that this dish needs for perfection


500g block ready-made, all-butter puff pastry (room temperature) 175 g/6 oz baby onions, halved 1 clove garlic, chopped 575 g/ 1 ¼ lb prepared mixed winter vegetables (carrots, turnips, parsnips, cauliflower florets etc) 115 g/ 4 oz button mushrooms, wiped 2 tbsp olive oil 150 ml/ 5 fl oz red wine 350 ml/ 12 fl oz vegetable stock (homemade is best but a stock cube will suffice) 2 tbsp tomato purée


  1. Preheat the oven to 200’C/ 180’C Fan/400’F/Gas 6.
  2. Fry onions, garlic and the vegetables in the oil for 10 minutes until softened.
  3. Add the wine and bring to the boil for 5 minutes.
  4. Add the stock and tomato purée and simmer for 20 minutes.
  5. Transfer to a 1.2 litre/ 2 pint pie dish
  6. Roll out the pastry to a 0.5 cm/ ¼ in thickness rectangle, cut out a pie top a little larger than the dish.
  7. Cut remaining pastry into strips, dampen and press around the edge of the dish. Dampen edge of pastry and place pastry lid over pie and press edges to seal.
  8. Make a hole in the centre of the lid.
  9. Bake in the oven for 30 minutes.

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