Our Recipes

Vegetable Pie

Melt butter in a large non-stick saucepan over medium heat. Add celery, onion, carrot, capsicum and thyme. Saute until vegetables are tender, 10 minutes. Stir in the flour until thoroughly combined. Stir in stock. Increase heat to medium-high. Add broccoli, cauliflower and onion. Bring to the boil. Lower heat and simmer, uncovered for 15 minutes. Remove pan from the heat. (If making filling ahead, leave it to cool to room temperature. Cover and refrigerate). Preheat oven to 200C. Spread the vegetable mixture in a 23cm glass or ceramic pie plate. Top with cheddar. Cover with pastry. Trim edges (if the crust is not a lattice, cut 6 long slits in it to allow the steam to escape). Place the plate on a baking tray. Bake until pastry is golden and filling is bubbling, 25-30 minutes. Let stand for 10 minutes before serving.

Vegetable Pie Ingredients
Ingredient Quantity Description Stallholders
White onions6Baby or the bulbs of spring onions
Cauliflower1 cupflorets
Broccoli1 cupflorets
Vegetable stock1 cupsalt-reduced
Flour3 tablespoonsplain
Thyme3/4 teaspoondried
Capsicum1 smallred, seeded & coarsely chopped
Carrot1 largepeeled & cut into small chunks
Onion1 meduimyellow, coarsely chopped
Celery2 mediumstalks, coarsely chopped
Butter2 tablespoons
Cheese60 gramscheddar, cut into small cubes
PastryReady-prepared puff

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