This creamy vegetable pie with puff pastry is an easy and delicious comfort food. It is made with potatoes, frozen mixed vegetables and store-bought puff pastry to make it even quicker.
This easy and creamy vegetable pie with puff pastry is a classic comfort food during this cold weather. It will be ready in less than an hour ( baking takes about 30 minutes ), using simple ingredients. So it is a perfect weeknight dinner recipe and a great option for any holiday season.
I've never been a pie lover; in Hungary it is not very popular; I am not too sure about Denmark, but I don't remember eating it very often. But since I am vegan and living in the UK, I have it more often, and I have also tried a few versions already from time to time. And now we are absolutely in love with this recipe.
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Not because it is super simple to make but also because it's such a great recipe when you are short on time or don't have too many things left in the kitchen and still want to eat something hearty and delicious. It is also a great meal prep idea and a budget meal.
What Vegetables Can You Use For This Vegetable Pie?
You can use any vegetables you have at home. I used onion, potatoes and frozen mixed vegetables with green peas, sweetcorn and carrot.
Other veggies that would work well with this vegetable pie:
- broccoli
- cauliflower
- asparagus
- mushrooms
Adding extra protein to your vegetable pie can use for example any vegan chicken substitutes, tofu or beans.
What do you need to make this easy vegetable pie?
- onion
- garlic
- frozen mixed veggies
- puff pastry
- veggie stock
- non-sweetened dairy-free milk ( I used almond milk )
- butter
- potato
- all-purpose flour
- salt to taste
- thyme, basil - optional
See recipe card for quantities.
How do you make vegetable pie?
This is one of my easiest recipe on my blog so far. Everything is store-bought because, as you know, I love quick and easy recipes. Obviously, you can make your puff pastry which I am sure would taste even better, but I have no time for that, so this ready-to-bake puff pastry is a perfect way for making this vegetable pie even more effortless.
Because that's all we want! Fuss-free recipes that are cheap and easy to make. Am I right? 🙂
So, first, make your filling in a large skillet. Then, transfer it to a baking dish, roll out the puff pastry and carefully place it on top. Bake it for 30 minutes or until golden brown and crispy. Cut it, serve and Enjoy!
Storage
In the fridge, you can store this vegetable pie in an airtight container for up to 4 days, and it freezes well.
how to serve this vegetable pie
This vegetable pie fills in so much that I would serve it as a main dish with a salad, or we had it with a side of mashed potatoes which was delicious too.
You can add any vegan chicken substitute, beans or tofu for that extra protein. 🙂
To make it even more creamy and heavy, you can make it with double or single cream instead of dairy-free milk and for an extra cheesy taste, add nutritional yeast to the sauce.
Top Tip
Please bear in mind that the sauce will thicken as it cools down. If you like it saucier, add more dairy-free milk and veggie stock to the filling.
Splash some milk or add butter to the pastry's top for extra crispiness and golden colour before baking.
Try These Easy Recipes Too
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Easy and Creamy Vegetable Pie with Puff Pastry
- Total Time: 50 minutes
- Diet: Vegan
Description
This creamy vegetable pie with puff pastry is an easy and delicious comfort food. It is made with potatoes, frozen mixed vegetables and store-bought puff pastry to make it even quicker.
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 250g frozen mixed veggies
- 1 puff pastry
- 250ml veggie stock
- 300ml non-sweetened dairy-free milk ( I used almond milk )
- 1 tbsp butter
- 1 potato
- 3 tbsp all-purpose flour
- salt to taste
- thyme, basil - optional
Instructions
- Preheat the oven to 200c. Remove the puff pastry from the fridge to thaw at room temperature.
- First, we are going to make the filling. Heat butter in a large saucepan, sauté the onion with a pinch of salt, add garlic and cook for another few minutes.
- Add potato, mixed frozen veggies, seasonings and flour and mix everything.
- Then, add veggie stock and milk, and simmer for 10 minutes, stir frequently until it thickens.
- Let the filling cool down.
- Once the filling has cooled down, transfer the filling to a baking dish, roll out the puff pastry and carefully place it on top.
- Cut it on top and crimp it tightly around the edges with your fingers or fork.
- Bake it for 30 minutes or until the puff pastry is golden brown and crispy. Cut it and serve it warm.
Notes
To make it even more creamy, you can make it with double or single cream instead of dairy-free milk and for an extra cheesy taste, add nutritional yeast to the sauce.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 4
Keywords: easy vegetable pie, pie recipe, vegetable pie, easy dinner idea, veggie pie, vegan pie, dinner, lunch
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