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Baked vegetable pie with a golden puff pastry border and mixed vegetable filling.

Italian Vegetable Pie

Italian Vegetable Pie – a great lunch idea. This pie is healthy, yet delicious and it is the perfect way to get fussy eaters eat their vegetables!
Course: Main
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Author: Manuela Zangara

Ingredients

  • 1 square sheet of puff pastry – thawed
  • 600 g – 1 ⅓ lb mixed vegetables – chopped
  • 1 tbsp extra virgin olive oil
  • ½ cup water
  • 1 egg – lightly beaten
  • salt – to taste

Instructions

  1. Heat the extra virgin olive oil in a pot. Add the chopped vegetables and sauté for a couple of minutes. Season with salt, add the water, then stir and cover. Cook until the vegetables are soft and the liquid has completely evaporated.

  2. Remove the vegetables from the heat and set aside to cool. Once cooled, add the beaten egg and mix until well combined.
  3. Line a 20 x 20 cm – 8 x 8 inch baking dish with baking paper and place the puff pastry sheet inside. Spoon the vegetable mixture onto the pastry and spread it evenly with the back of a spoon.
  4. Gently press the sides of the pastry with a fork to create a border around the filling.
  5. Bake in a preheated fan-forced oven at 200°C – 390°F for 20 minutes or until the pastry is golden.
  6. Remove the pie from the oven and allow it to cool before slicing so the filling can set and the slices hold their shape.
  7. Slice and serve at room temperature with a simple green salad on the side.

Recipe Notes

I used fresh vegetables such as onion, zucchini, celery, and potatoes, along with frozen carrots, green beans, corn, and peas. If you’re using both fresh and frozen vegetables, sauté the fresh ones for 1–2 minutes before adding the frozen ones.