Vegetables pie

My first time trying to make pie crust, trial and error. I saw on TV program can’t remember who made it. I don’t quite remember the ingredients and amount needed as well. Being adventurous and willing to take the risk to explore so, I made it. It’s not perfect but at least I did try it.

Hmm! What should I add to my pie crust? If the crust doesn’t turn out, I can still have something to eat, just scoop out the food and can throw away the crust. It hurt me to throw away food. Huh!!! Vegetables will be better choice than chocolate as seen on TV program.

My pie looks blonde not as beautiful form, can be eaten and the vegetables are a bit less for this pie but next time I will put more and perfecting my culinary skill to make a proper pie. It’s taste good, and not wasted. Got to keep trying till it turned perfect like many chefs made them. Let’s cook!!!

Pie Crust

85 g butter, softened
1 egg yolk
2 Tbs plus 1 Tsp castor sugar
1 1/2 cups plain flour
2 Tbs water or milk


1 small eggplant, cubed
2 small carrots, cut into bite size
1 small zucchini, cubed
1 bunches broccolini, cut into bite size
150 g cup mushrooms, cut into quarter
2 Tsp garlic, chopped
2 Tsp paprika
1 Tsp coriander
salt and pepper to taste
oil for frying vegetables
220 g tasty grated cheese or any cheese


Pre heat oven 180 degrees C. Combine the butter and sugar in a bowl and beat until smooth and whitish in colour. Add in the egg yolk and mix until combined. Sift the flour into the mixture and mix to combine. Using your hand, knead until a dough forms. Dust your work space with flour and flatten out the dough to 1/4 inch in thickness.

Press the dough onto a tart pan. Prick the bottom of the pie crust with a fork all over. Bake for 15 -­20 minutes. Take out of the oven and cool completely.

To make vegetables

Pre heat oven 180 C. Take the pie crust out to room temperature. Heat oil in pan over med heat, stir fry garlic, paprika and coriander until fragrant, add carrot and zucchini fry for 3-5 minutes until tender slightly then add broccolini and eggplant. Continue to fry until tender about 5-10 minutes. Then add in mushrooms for 1-3 minutes. Remove from heat and cool slightly.

Once pie crust is room temperature, add the cool cooked vegetable and sprinkle the cheese on top. Bake for 15-20 minutes until cheese melted.

Note: I bake my pie one day before. So, the next day before I make the vegetables, I preheat oven 180 C again.