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Vegetable Pie

Short Crust Pasrty


500ml cake flour

4ml baking powder

2ml salt

160ml butter/margarine (not ice cold)

2 egg

a few drops of water if necessary


  1. Mix flour, baking powder and salt

  2. Rub butter into dry ingredients

  3. Beat egg and cut into flour mixture until dough holds together

  4. Roll out pastry with a lightly floured rolling pin on a floured surface until quite thin (5mm) and place in quiche/cake tin.

Vegetable Filling

1 Onion, chopped

200 g Baby Spinach, cooked and water pressed out

250 g Cream Cheese

1 butternut, slices in thin slices

Garlic flavoured oil for drizzling

Spices: Ground Cumin, Paprika, Chilli, Corriander and Cinnamon

1 can Chick peas, drained

20 Sundried Tomatoes, soaked, finely chopped

250 ml Motzarella, grated

3 Eggs

125 ml Cream

Set oven to 180°C

1. Fry onion until golden brown. 2. Mix butternut with oil and spices, bake for 15 minutes until just soft. 3. Mix cooked spinach and cream cheese, season with salt and pepper. 4. Mix eggs and cream and season with salt and pepper. 5. Place ½ of cooked onions at bottom of lined cake tin. 6. Layer ½ of the spinach, chickpeas, tomatoes, butternut and cheese. 7. Repeat the other ½ of the ingredients. 8. Mix eggs and cream and pour over vegetables 9. Roll out a circle and place on top , fold edges of rest of dough over. 10. Bake for 50-60 minutes or until golden brown and egg is cooked.

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