PLEASE NOTE: Due to the current pandemic some items may be marked out of stock on the website. Please bear with us and thank you for your patience.
(please see current EU countries to which we can ship)

MULTI-MINI VEGGIE PIE

March 10, 2015

MULTI-MINI VEGGIE PIE

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.

 

Ingredients:

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

1 egg

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.





Also in News, Recipes and more...

Pasta bowl Nicholas Mosse Pottery handcrafted sponge ware Ireland
Cobb Salad

April 29, 2020

One of the ways I’m surviving during this pandemic is making food that provides a variety of uses, and one of my favourites is this salad

Continue Reading

Classic Pie Dish Old Rose Nicholas Mosse Pottery handcrafted sponge ware Ireland
Strawberry and rhubarb crumble

April 08, 2020

Easy-peasy pudding for right now. You will have a lovely crunchy, gooey, fragrant, pink pudding to serve with cream or ice cream.

Continue Reading

Enduring Enthusiasms
Enduring Enthusiasms

March 12, 2020

Nick and Susan Mosse share some of the sources that spark their creativity and their shared love of Irish Craft. 

Continue Reading

Don't miss out !

See behind the scenes, receive special offers and be the first to find out about new exclusive shapes and patterns (we will never share your details).