Everybody loves a slice of pie, and this shortcrust pastry packed full of veggies is certain to
be a winner at any picnic
Serves 8
6 tbsp olive oil
1 large onion, peeled and finely sliced
2 garlic cloves, peeled and finely sliced
250g spinach, washed
1 tbsp finely chopped fresh sage
1 tbsp apple cider vinegar
1 large butternut squash, peeled, deseeded and cut into 1-2cm cubes
1 sweet potato, peeled and cut
into cubes
2 courgettes, ends cut off and roughly chopped
1 large aubergine, ends cut off and roughly chopped
1 red pepper, stalk removed, deseeded and roughly chopped
2 x 320g packs of shortcrust pastry
100g parmesan cheese
1 lemon, zested
125g soft goat’s cheese
1 egg
1 Preheat the oven to 200C/Fan 180C/Gas 6. Heat 2 tablespoons of the olive oil in a frying pan and gently fry the onion and garlic for about 10 mins, or until it starts to turn translucent. In the final minute, add the spinach and stir until it wilts.
2 Add the chopped sage and apple cider vinegar and stir through.
3 Place the squash and sweet potato in a large roasting tin with 2 tbsp of the olive oil, season and roast
for 45 mins, or until soft.
4 Place the courgettes, aubergine and pepper in a large roasting tin. Season and drizzle with the remaining olive oil. Roast for 35 mins, taking out halfway through to stir the veg, which ensures even cooking and stops them from sticking together.
5 Combine the two pastry packs into one big ball and divide into one large piece (two-thirds) and one smaller piece (one-third). On a lightly-floured surface, roll out the larger piece into a circle a few millimetres thick, then place into a greased 23cm cake tin, letting it hang slightly over the sides.
6 Fill the base with the cooked onion, garlic and spinach.
7 Grate half the parmesan on top and add half the lemon zest, then season.
8 Crumble half the goat’s cheese over the filling, then add the roast peppers, aubergines and courgette, followed by the roasted sweet potato and squash. Grate the remaining parmesan and add the rest of the
zest before seasoning once again. Break up the remaining goat’s cheese over the top.
9 Crack the egg into a small bowl, whisk it with a fork and use a pastry brush to spread the egg around the rim of the pastry. Roll the smaller pastry piece into a circle and place on top of the pie, pinching the edges together to seal the top and sides. Use your fingers to create a scalloped pattern around the rim. Brush the top with the rest of the beaten egg and make a small 2cm incision in the middle of the pastry top to allow the steam to escape during baking.
10 Bake the pie for 40-45 mins, or until the pastry crust turns golden. Remove the pie from the oven
and place on a cooling rack. It can be served warm or cold.
This recipe is from our feature ‘All Out For Tea’ from our June issue, which features recipes and ideas for an afternoon of picnicking while watching cricket. As well as this delicious picnic pie you’ll find recipes for Homemade Lemonade, Cucumber Skewer Sandwiches, Sweet Potato & Feta Rolls, Ploughman’s Sandwiches and a Lemon & Raspberry Cake. The recipes are by Kay Prestney and the Photography by Rebecca Lewis.
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