I’m not that great at pastry. So when my sister spent the weekend with me, I made the most of her time by getting her to help me make pies. I can now knead dough properly 🙂
Once you get the hang of pastry, pies are actually very easy to make. I shall have to practice to make sure it reinforces in my mind. But the problem with pies is that it’s a lot to eat for just one person…
This recipe was modified from my sister’s vegetarian cookbook. Being a veggie pie, it is cheap to make, particularly if you are lucky enough to be close to a good market 🙂
Serves 6. It does take a while to make but because it’s a pie, you don’t need to time-manage like you would for something like a stir-fry. You can take your time and not stress out. You can even make some of the components in advance and then put it all together when ready.
For the pastry:
125g butter (straight out of the fridge)
2 cups plain flour
1/4 cup cold water
Chop up the butter into manageable chunks and pop it in a large bowl with the flour. Rub the flour into the butter until it’s all combined and no big chunks (but does not need to be completely fine). Gradually add the water while stirring (with a knife). Knead the dough until smooth. Divide the dough into half.
For the first half, roll out the dough and line a 21cm pie dish. I had no idea how to do this until my sister told me – you gently roll the dough up onto the rolling pin and then unroll it on the dish. Don’t force the dough into the dish, just gently help it fall into place and then gently press it in. Trim the excess and poke the crap out of it with a fork. Refrigerate for 20 minutes.
For the second half, roll it out on baking paper to about the same size as the pie dish. Cut it into strips. Take every second strip and weave them with the remaining strips to make a lattice. Stick it in the fridge until you’re ready to use it.
Sometime during that 20 minute wait, preheat the oven to 180C. When ready, blind bake the pie. That’s where you line the dough with baking paper and fill it up with dried rice (or beans) and ensures that the pastry keeps it’s shape and doesn’t pop up. Bake for 15 minutes. Store the rice in a jar for when you next need to blind bake and put the pie back in the oven for 5 minutes or until golden. Then let it cool.
For the filling:
1 tbs oil
1 onion, finely chopped
1 tsp crushed garlic
1 red and 1 green capsicum, chopped
~150g pumpkin, chopped
~100g broccoli, chopped
1 carrot, chopped
1/4 cup plain flour
1 cup milk
2 egg yolks
1/2 cup cheese, grated
1 egg, lightly beaten
Cook the pumpkin/broccoli/carrot however you want. I boiled the pumpkin and carrot together until soft and steamed the broccoli until the stems turned green. Then just shove them together in a large bowl until ready for them.
While that’s cooking, heat oil in a fry pan and cook the onion and garlic. Once the onion is soft, chuck in the capsicums and cook for a few minutes. Chuck it in the bowl with the other veggies.
To make the sauce, put the flour and butter in a small saucepan and heat, while stirring. Once nicely combined, gradually add the milk, while stirring. Remove from heat and stir in the egg yolks and cheese.
Combine the sauce with the veggies, mixing well. Put the filling into the pie and add the pastry lattice to the top. Brush with the beaten egg. Bake in the oven (still 180C) for 30 minutes. Let sit for a little bit and then enjoy 🙂