Winter Vegetable Pie

Name: Winter Vegetable Pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 1⁄2 Recipe Pie dough (see recipe overview in this issue); 1⁄2 (approx. 500 g) Hokkaido Pumpkin; 200 g Carrots; 250 g Brussels sprouts; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chili Flakes; 200 g Mushrooms; 1 Onion; 1 Garlic clove; 50 g Butter; 50 g Flour; 1⁄4 l + 1 tablespoon of milk; 1 TEASPOON Vegetable broth (instant); 200 g frozen peas; 2 Eggs (Gr. M)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

A good Sunday meal can also do completely without meat, as our Winter Vegetable Pie impressively proves. Brussels sprouts, carrots, mushrooms and co. make it possible.

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

1⁄2 Recipe Pie dough (see recipe overview in this issue)
1⁄2 (approx. 500 g) Hokkaido Pumpkin
200 g Carrots
250 g Brussels sprouts
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chili Flakes
200 g Mushrooms
1 Onion
1 Garlic clove
50 g Butter
50 g Flour
1⁄4 l + 1 tablespoon of milk
1 TEASPOON Vegetable broth (instant)
200 g frozen peas
2 Eggs (Gr. M)

Directions

1
Prepare the pie dough and chill.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the vegetables, wash the pumpkin, cut into quarters and scrape out the seeds with a tablespoon. Dice the pumpkin and its skin.
3
Peel, wash and slice the carrots. Clean and wash the Brussels sprouts and cut the stalk crosswise. Mix the vegetables in a bowl with 3 tablespoons of oil, season with salt, pepper and chili flakes.
4
Place on a baking tray and roast in a hot oven for 20-25 minutes.
5
Meanwhile clean the mushrooms, possibly wash and slice them. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a deep frying pan. Brown the mushrooms in it. Fry the onion and garlic briefly.
6
Add butter and melt. Dust with flour and sweat briefly. While stirring add 1⁄4 l milk and 200 ml water. Stir in broth and frozen peas, bring to the boil and simmer everything for about 5 minutes while stirring.
7
Season to taste with salt and pepper, remove from heat and allow to cool slightly.
8
For the base, roll out the dough and line a greased pie dish (26 cm Ø) with it. Separate 1 egg. Mix some egg yolk (approx. 1 tsp.) and 1 tbsp. milk, put aside. Stir the rest of the egg yolk, the egg white and the whole egg into the mushroom sauce.
9
Mix the vegetables from the oven with the sauce and pour everything into the dish.
10
Decorate the edge with a checkerboard pattern (see page 73) and coat with the egg milk. Bake in a hot oven for about 40 minutes on the lower shelf.