Homemade pies are easy to overcomplicate but they don’t have to be too complex to deliver on flavour.
In fact, it’s easy to keep the ingredients to a minimum of just three, according to food and flavour expert and founder of The Gift of Oil, Phil Bianchi.
Sharing his vegetable pot pie recipe exclusively with Express.co.uk, he said: “This recipe is the perfect go-to for those busy midweek nights. Not only is it quick to make but it’s full of great, healthy, hearty vegetables and loads of flavour too.
“Put away the traditional meat pie and try something lighter and much easier! No fuss, flavourful and fantastic.
“The other great thing about this recipe is that you can customise it with your favourite vegetables and the delicious flavour is guaranteed through the use of infused olive oil.”
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- Mixed tin or frozen bag of vegetables to fill a 6×16 cm pie dish
- 375g ready roll pastry
- Good quality flavoured olive oil of choice
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When it comes to choosing the best oil, Phil recommended lemon, rosemary, garlic, lime, or chilli, all of which are “great choices”.
He also recommended making extra portions for lunch the following day or even freezing to save some time next week.
Follow the appropriate cooking instructions for the type of vegetables, leaving them slightly underdone before removing them from the heat.
Once cooked, transfer the vegetables to an oven-proof dish that will be used to cook the pie. This could be individual pots or one large baking container.
Drizzle over the infused olive oil and gently stir to coat. Phil claimed that this would “add an enriched flavour to this simple dish”.
Next, cut out the correct size and shape of puff pastry and layer it over the top of the dish ready for baking.
Place in a preheated oven to coo at 180C for 15 minutes, or until golden and crisp. Serve immediately with a side of potatoes or even more vegetables.
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