This makes a spectacular vegetarian pie to serve cold at a buffet or picnic. It might look a bit fiddly but it is worth it. This pie serves at least 8 portions, more if cut smaller for a buffet. Measures are approximate, you could make the pie bigger or smaller. You may need to adjust cooking times slightly if you are changing the size.
First of all, assemble or make all the ingredients:
- 2-3 tbs breadcrumbs
- 2 fresh beetroot, cooked and sliced (20 minutes in an Instant Pot)
- 1 small butternut squash, roasted (40 minutes, 180C)
- 1 onion sliced, cooked slowly to caramalise
- Jar of roast red peppers
- half to one pack feta cheese, crumbled
- 5 new potatoes, boiled and sliced
- Handful of frozen peas
- Bunch of fresh mint and parsley, chopped.
Find a pie dish capable of taking most of a sheet of ready rolled pastry, say 200mm x 300mm. Rectangular is better but not essential. Line it with baking parchment leaving the edges sticking up so you have something to hold to get the pie out later.
- Shortcrust pastry
Line the dish with the pastry. Sprinkle the base with breadcrumbs. Later the sliced vegetables as follows, seasoning between each layer: beetroot, squash, onion, peppers, feta, potatoes, peas, herbs. That should fill the pie nicely.
- 6-7 eggs
Beat the eggs. Pour the eggs into the pie to fill the gaps. Keep about half an egg back for the egg wash.
- Pack of puff pastry
Lay the puff pastry over the top, tucking and rolling the edge to seal with the shortcrust pastry below.
- Beaten egg
- 2 tsp sesame seeds
Paint the top with beaten egg and sprinkle with sesame seeds. Bake in an oven at 160C for 1 hour 10 minutes. Cool completely, then chill. Remove from the dish and cut into little squares to serve.