VALERIE'S ITALIAN VEGGIE PIE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
- Pat the crescent roll dough into a 9-by-13-inch casserole dish.
- In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
- Bake until golden brown, 30 to 40 minutes.
GOLDEN VEGGIE SHEPHERD'S PIE
Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 16
Steps:
- To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.
- Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
- Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock - it's important that you do not season with salt at this stage.
- Simmer for 40-50 mins until the lentils are very soft.
- Season to taste, take off heat, then stir in 3 tbsp tomato purée.
- While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.
- To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
- Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.
Nutrition Facts : Calories 449 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.59 milligram of sodium
CHEESY VEGETABLE PIE
This Cheesy Vegetable Pie is a delicious mixture of crunchy and colourful vegetables, and leafy greens in a creamy cheesy sauce and topped with silky mashed potatoes.
Provided by Dannii
Categories Dinner Lunch Main Course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat some oil in a large pan and then add the chopped up vegetables. Gently cook on low for 10 minutes until softened.
- Meanwhile, make the cheese sauce by putting the flour, butter and milk in to a saucepan and cooking on a medium heat, whilst continuously whisking. Everything will melt and thicken. Whisk in the cheese until it melts and stir in the mustard.
- Make your mashed potato at this point too.
- Stir the cheese sauce in to the vegetables.
- Put the cheesy vegetable mixture in to baking dish and top with the mashed potato and put in a preheated oven at 200°C/400°F/Gas 6 for 35-40 minutes until the mash starts to crisp up.
Nutrition Facts : ServingSize 1 portion, Calories 532 kcal, Carbohydrate 65 g, Protein 22 g, Fat 30 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 88 mg, Sodium 489 mg, Fiber 12 g, Sugar 12 g
ROASTED VEGETABLE-CHEESE PIE
Make and share this Roasted Vegetable-Cheese Pie recipe from Food.com.
Provided by Vino Girl
Categories Savory Pies
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°.
- Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
- Remove from oven. Increase oven temperature to 450°.
- Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
- Remove vegetable mixture from oven. Add olives and tomato; toss gently.
- Reduce oven temperature to 375°.
- Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.
Nutrition Facts : Calories 159.6, Fat 5.7, SaturatedFat 2.7, Cholesterol 14.1, Sodium 318.4, Carbohydrate 20.1, Fiber 2.6, Sugar 3.1, Protein 7.8
CHEESY VEGETABLE PIE
This cheesy vegetable pie is extra luxurious, with heaps of different vegetables, coated in a silky, cheesy sauce. It's so easy to make too!
Provided by Becca Heyes
Categories Main meals
Time 1h
Number Of Ingredients 18
Steps:
- Heat a dash of oil in a large frying pan, and add the diced carrot, onion, peas, and sweetcorn. Cook over a medium heat for around 10 minutes, until any excess water from the frozen veg has cooked off, and the carrot is beginning to soften. Add the mushrooms, garlic, and asparagus, and cook for a further 5 minutes. Then add the cannellini beans, and mix to combine.
- Meanwhile, melt the butter in a saucepan, over a fairly low heat. Add the flour, and mix to form a roux (a thick paste). Add the milk a little at a time, stirring until smooth each time before adding more. You can find more detailed instructions for how to make a white sauce here. When you've used all the milk, and the sauce is completely smooth, add the herbs, salt, pepper, and the grated cheese. Mix over a low heat until the cheese has melted.
- Combine the cheese sauce with the cooked vegetables, transfer to a suitable baking dish (mine measured 8 x 8 inches), and set aside to cool for 10 minutes or so. Turn the oven to 190°C (Gas Mark 5 / 375°F) to begin heating up.
- Cut a piece of ready-rolled puff pastry to fit the top of your baking dish (you can roll it out a little thinner if needed), with at least an inch excess all the way round. When the vegetable mixture has cooled a little, place the pastry on top, draping it over the edges of the baking dish. It's ideal if it's not sitting directly on top of the vegetables (but it doesn't matter too much). Cut a ventilation hole in the centre of the pastry, and crimp tightly around the edges of the baking dish with a fork. Pulling downwards, to ensure it's sealed thoroughly, tear away any excess pastry. You can use the scraps to create a design for the top of your pie, if you like (I made a few simple leaf shapes) - just place them on top. Lightly brush the top of the pie with milk, and sprinkle on a small amount of finely grated parmesan.
- Bake for around 30 minutes, or until the pastry is golden brown, crispy, and puffed up. Serve warm.
Nutrition Facts : ServingSize 1 portion, Calories 649 kcal, Carbohydrate 46.8 g, Protein 23.3 g, Fat 41.6 g, SaturatedFat 18.5 g, Cholesterol 69 mg, Sodium 536 mg, Fiber 6.2 g, Sugar 9.4 g
SHEET PAN VEGETABLE POT PIE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the crust: Pulse the flour, parmesan, sugar and 1/2 teaspoon each fine salt and pepper in a food processor. Pulse in the shortening until the mixture looks like coarse meal. Add the butter and pulse until pea-size pieces form. Add 2 tablespoons beaten egg (reserve the rest) and 2 tablespoons ice water; pulse a few times until the dough begins to clump together, adding more water 1/2 tablespoon at a time as needed. Transfer the dough to a sheet of plastic wrap, press into a rectangle, wrap tightly and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the filling: Preheat the oven to 450˚ F. Toss the mushrooms with 1 tablespoon olive oil and a pinch each of kosher salt and pepper on a rimmed baking sheet. Roast until the mushrooms shrink and release some liquid, 8 to 10 minutes. Add the celery root, parsnips and/or turnips, the carrots, fennel, shallots, rosemary, 1 teaspoon kosher salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil; toss. Roast until the vegetables are tender and the mushroom liquid has evaporated, about 30 minutes.
- Lightly dust a piece of parchment paper with flour. Roll out the dough on the parchment into a 12-by-14-inch rectangle. Refrigerate until the vegetables are done.
- Drizzle 2/3 cup broth on the baking sheet, especially in the corners, and scrape up any browned bits. Stir in the remaining 1 cup broth, the heavy cream and peas.
- Cut the dough into 3/4-inch-wide strips. Lay half the strips across the top of the sheet pan diagonally, trimming or adding extra bits as needed. Lay the remaining strips on top in the other direction. Brush the dough with the reserved beaten egg. Bake until the crust is golden and the liquid on the pan thickens, 25 to 30 minutes. Let cool 5 minutes before serving.
VEGETABLE CHEESE PIE
Make and share this Vegetable Cheese Pie recipe from Food.com.
Provided by Chef Regina V. Smith
Categories Savory Pies
Time 3h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Make Pastry.
- Blend together flour, salt, butter, and shortening with your fingertips, or a pastry blender just until most of the mixture resemble coarse meal with small (roughly pea-sized) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated.
- Squeeze a small handful: if it doesn't hold together, add ore ice eater 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 8 portions. With the heel of your hand smear each portion once or twice in a forward motion. Gather dough together with a scraper and divide in half. Form into 2 balls, then flatten into 2 (5 inch disks). Chill, wrapped in plastic wrap until firm, about 1 hour.
- Roll out 1 disk (keep the other chilled) into an 11 inch round on a lightly floured surface with a floured rolling pin, then fit into pie plate. Trim excess dough, leaving a 1/2 inch overhang, then fold overhang under and crimp decoratively. Chill 30 minutes.
- Make Filling while Shell Chills.
- Bring 1 inch of water to a boil in a 5 to 6 quart heavy pot. Stir in spinach and cook, covered over moderate heat until just wilted, approximately 1 minute. Drain in a colander and, when cool enough to handle, squeeze dry.
- Wash leeks in a bowl of cold water, then lift out and drain.
- Heat olive oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute red onion, leeks and carrots, stirring occasionally until onion is golden, about 6 minutes. Add zucchini, garlic, thyme 1/4 teaspoons salt, and 1/8 teaspoons pepper. Saute stirring occasionally, until zucchini is just tender, 3 to 4 minutes. Remove from heat and cool completely.
- Stir together ricotta, spinach, sauteed vegetables, Gruyere and the remaining 1/2 teaspoons salt and 1/8 teaspoons pepper.
- Assemble and Bake Pie:.
- Put baking sheet in the middle of oven and preheat to 425°F
- Roll out remaining disk of dough into an 11 inch round on a lightly floured surface with a floured rolling pin and cut into 10 (3/4 inch wide) strips. Spoon filling into chilled pie shell. Arrange 5 pastry strips, 3/4 inch apart, over filling, trimming ends of strips. Arrange the remaining 5 strips, 3/4 inch apart over the other strips to form a lattice pattern, trimming ends. Press ends of the lattice onto edge of pie shell.
- Brush egg wash over pastry lattice and edge. Bake on hot baking sheet until the pastry is golden and filling is set, about 25 to 30 minutes. Transfer pie of a rack and cool to warm.
MACARONI VEGETABLE CHEESE PIE
A new take on macaroni and cheese, from Taste of the Caribbean. I added spinach and parmesan cheese to the original recipe, and I forgot all about the egg - but since it was completely devoured by my husband and son, it must have been okay. Don't let the cinnamon scare you - it is very subtle. Note: I've included a bit more information in the directions after the first review that informed me I'd left a couple things out (thanks Ellie).
Provided by pattikay in L.A.
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- heat oven to 350.
- cook macaroni in boiling water for 10 minutes; drain, rinse under cold water and drain again.
- Melt 2 T of butter in pan and add the flour. Cook for 1 minute, then add milk, whisking constantly.
- Heat till mixture boils, then simmer gently for 5-10 minutes.
- stir in mustard and cinnamon, with 2/3 of the cheese. (alternatively, you can put in all the cheddar here, and top with parmesan at the end).
- Season to taste. Cook gently, stirring frequently, till cheese has melted, then remove from heat and whisk in egg. Cover and set aside.
- heat remaining butter in a small frying pan and cook the scallions, chopped tomatoes and corn (and spinach, if using) over gentle heat for 5-10 minutes.
- Tip half the cooked macaroni into a greased ovenproof dish. Pour half of cheese sauce over it and mix well, then spoon tomato/corn mixture even over.
- Tip the remaining macaroni into the pan containing the cheese sauce, stir well and then spread carefully over the tomato and corn mixture.
- Top with remaining grated cheddar (or parmesan). Bake 45 minutes, or till top is golden and bubbly.
- Let stand for 10-15 minutes before serving. Garnish with parsley.
Nutrition Facts : Calories 640.7, Fat 32.8, SaturatedFat 19.7, Cholesterol 138.8, Sodium 452.3, Carbohydrate 62.5, Fiber 3.7, Sugar 2, Protein 25.8
MEDITERRANEAN VEGETABLE-CHEESE PIE
Categories Cheese Egg Vegetable Breakfast Brunch Bake Low Fat Vegetarian Feta Ricotta Spinach Spring Summer Healthy Cottage Cheese Self Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°. Coat a 9" pie plate with cooking spray. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes. Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives. In a bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20 to 25 minutes or until egg is set and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill. Return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges. Serve immediately.
CHEESE AND GARDEN VEGETABLE PIE
A wonderful main dish pie that tastes great hot or cold.
Provided by this-is-a-deleted-account
Categories Main Dish Recipes Savory Pie Recipes
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the pie shell for 9 to 10 minutes or until browned. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Cut the tomatoes into bite size pieces, dice the onion and the green bell pepper.
- In a large bowl, mix the mayonnaise, cheeses, vegetables and bacon. Spoon into the baked pie shell. Top with additional crumbled bacon.
- Bake at 350 degrees F for 25 minutes or until edges brown.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 12.1 g, Cholesterol 22.9 mg, Fat 24.6 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 395.6 mg, Sugar 2.4 g
EASY VEGETABLE PIE
Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
- Heat oven to 220C/200C fan/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
- Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.
Nutrition Facts : Calories 604 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1.34 milligram of sodium
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