veg pie

This beautiful vegetable pie is easier to make than it looks. Tastes delicious and is great either hot or cold. This makes it ideal for a picnic, or for dinner with leftovers for lunch.

Spiral Veg Pie
Serves 6
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Cook Time
40 min
Cook Time
40 min
  1. 1 pie dish lined with short-crust pastry
  2. 1 cup creme fraiche
  3. 2 tablespoons dijon or wholegrain mustard
  4. 2 large fresh sage leaves or 1 tsp dried sage
  5. 2 courgettes
  6. 1 butternut squash, medium
  7. 4 carrots
  8. 1 parsnip
  9. 1 aubergine
  10. drizzle of olive oil
  11. Salt and pepper
  1. Preheat oven to 375 F. Prick the pastry lightly with a fork and bake blind for 10 minutes.
  2. Spread the crème fraîche over the bottom of the pastry then top with the mustard.
  3. Drag a fork though it to ensure it is well distributed. Sprinkle with the sage.
  4. Wash and scrub the carrots, parsnip, squash, aubergine and courgette.
  5. Using a veg peeler, cut the vegetables in lengthwise strips.
  6. Cut so as to always show a small strip of skin colour on the edge for decorative purposes.
  7. Roll a strip of courgette into a spiral and place in the center of the dish with the skin of the vegetable upwards. Surround the strip of courgette with a few strips of carrots, again with the skin side upwards. Continue adding vegetables strips in alternating colours until reaching the edge of the dish.
  8. Drizzle olive oil over all. Season with salt and pepper.
  9. Bake in the preheated oven for 40 minutes. Delicious served hot or cold.
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