We know how difficult it can be to find a hot meal to serve in the evenings that is both healthy and easy to prepare so I think you all will love this recipe. The "Multi-Mini Veggie Pie" is really tasty, healthy and it is suitable for vegetarians too.
1 large shallot, chopped
1medium carrot thinly sliced
1 garlic clove, finely chopped
1 long red pepper, chopped finely
1 half tin cannellini beans
6 young kale leaves
2 tablespoons of ricotta
Salt, pepper and as many fresh herbs as you like and have
Pie pastry, short and no sugar (can be ready made)
How to Prepare:
Preheat oven to 375F, lightly oil inside of your individual pie dish.
Sweat off the shallot and carrot together for about 5 minutes until softened. Add the red pepper, garlic, and sauté gently until all are soft, another 5 minutes. Remove from heat, add beans and kale leaf pieces and mix together. Allow to cool a bit.
Mix the ricotta and egg together and season with salt and pepper and chopped herbs. The herbs you choose will have a big impact on the end result so be sure you’re happy with your choice. Use at least a good tablespoon, more if you are feeling adventurous!
Combine the egg and cheese mix with the cooled vegetable mix so all colours are evenly distributed. Put this final mixture into your dish and top with pie crust, rolled thin and cut to suit the shape of the dish. To glaze the top for a nicely browned crust brush milk over the pastry, or a combo of cream and egg yolk beaten together if you want a shiny top.
Keep in oven about 40 minutes, but start checking at 25 minutes: you want a nicely browned crust. Remove when you’re happy with the colour.
This recipe is A.) easy, B.) healthy and C.) pretty! And I have to add, it’s also delicious. As always, if you decide to give this recipe a try, let us know how the end result runs out in the comments below or drop by our Twitter or Facebook pages.