Since my last baked vegetables pie were dark brown. This year again, I am trying out trial and error till I get them perfect: golden brown. Could it be the wrong typed of cheese I had used? I followed the recipes that I browsed all using their temperatures ranging from 180-200 degrees C. So, why is my baked vegetables pie is not perfect like all the recipes I had browsed?

“A vegetable baked pie is a savory, meatless dish filled with cooked vegetables, often in a creamy or cheese-based sauce, encased in pastry. It resembles a pot pie and can vary based on seasonal vegetables or personal preference. Cooking enhances flavour and digestibility while reducing foodborne illness risks, and can result in sweeter tastes and crispier textures due to caramelization.”

“Baked or roasted vegetables are beneficial as cooking enhances nutrient absorption while preserving others, boosting flavour and appeal. Although it may reduce some heat-sensitive nutrients like vitamin C, it increases the availability of others such as lycopene and beta-carotene. Cooking also breaks down cell walls, making nutrients easier to absorb and reducing food poisoning risks by killing harmful bacteria. It’s important to avoid charring vegetables to retain nutrients and to use oils with a high smoke point when roasting; sweet potatoes and root vegetables are particularly good for baking. Balancing baked potatoes with other nutrient-rich vegetables is recommended.”

“For a vegetable pie, various cheeses can be used based on personal taste, with popular choices like cheddar, mozzarella, parmesan, and feta. Cheddar offers a sharp flavour, mozzarella provides a creamy texture, and parmesan adds depth, while feta brings a salty touch. Combinations of these cheeses can enhance flavour, and goat cheese is also suggested for a tangy addition.”

“Bake vegetable pie at 190°C to 200°C for 30 to 45 minutes, or start at 220°C for a crispier crust for the first 15-18 minutes, then reduce to 180°C–190°C. Ensure the crust is golden brown, the filling is bubbly, and a knife comes out clean. Let cool for at least 10 minutes before slicing.”

Perhaps, my forte isn’t baking vegetables pie. I am glad it is a bit better that last year dark brown pie. It is healthy, flavourful and crispy. Let’s bake the last vegetables pie!!!

Ingredients

1 bunch asparagus, stems removed and cut to bite sized
1 packet baby spinach
1 bunch broccolini, stems removed and cut to bite sized
1 red capsicum, stems, seeds removed and cut to bite sized
1 green capsicum, stems, seeds removed and cut to bite sized
1 yellow capsicum, stems, seeds removed and cut to bite sized
3 carrots, cut to bite sized
2 packets of parmesan
150 g frozen peas, thawed
200 g sliced mushroom
1 huge zucchini, stem removed and cut to bite sized
1 small onion, chopped
2 Tbs minced garlic
2 Tsp Italian seasoning
40 plain flour
1-1 1/2 c vegetable stock
salt
black pepper
oil
chili flakes (OPT)
1 egg, lightly beaten, brushing puff pastry (OPT)
butter and some flour, dusting pie dish

Method

In a pot, add asparagus, broccolini, and carrots and pour enough water to cover the vegetables. Boil for 7-10 minutes, or until tender (but not falling apart). Drain and set aside. Preheat oven to 220°C.

Heat 4 Tbs oil in a large saucepan over medium high heat. Add onions, garlic, zucchini and salt. Cook, stirring regularly until onions have started to brown and caramelised and zucchini is softened. Stir in the mushrooms, the three capsicums, baby spinach, and Italian seasoning. Cook a further 2-3 minutes.

Reduce heat to medium, sprinkle the mixture with the flour and use a whisk to mix it in. Cook for a minute allowing the flour to toast a bit. Switch off hob, stir in peas, cooked asparagus, broccolini and carrots. Check seasoning. Add some more salt and black pepper if needed. Add some parmesan, and chili flakes. Then stir well again to coat in sauce. Allow to cool completely.

Cut the bought pastry using pie dish of 9-inch (23 cm). Grease the bottom and sides pie dish with butter and dust with flour. Carefully place over the pie dish, prick with a fork and brush the lightly beaten egg all over the pastry. I place the pie dish with egg brushing into oven for 2-4 minutes. You don’t have to do it. I wanted my pastry to be golden brown.

Carefully remove the pie dish from the oven. Using a big metal spoon, spoon the cool cooked vegetables over to the slightly heated egg pastry. Scatter some more parmesan on top. Start baking at 220°C for a crispier crust for the first 15 minutes, then reduce to 180°C, place a piece of foil loosely over the top, and continue baking for a further 15 minutes until the crust is golden brown. Allow to cool slightly for about 15 minutes and serve with a glass of white wine.

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