Ingredients
Scale
- For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1 tsp salt
- 6-8 tbsp ice water
- For the Filling:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 1 cup mushrooms, sliced
- 1 cup peas (fresh or frozen)
- 2 tbsp flour
- 1 cup vegetable broth
- 1 tsp thyme
- Salt and pepper, to taste
- To Assemble:
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Pastry: Combine flour and salt, mix in butter until coarse crumbs form. Gradually add ice water and chill dough for 30 minutes.
- Prepare the Filling: Sauté onion and carrots in olive oil, then add mushrooms and peas. Stir in flour, broth, and thyme, simmer until thickened.
- Assemble the Pie: Roll out pastry, fill with cooled vegetable mixture, cover with second pastry, seal edges, and brush egg wash on top.
- Bake: Preheat oven to 375°F (190°C) and bake the pie for 30-35 minutes or until golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 15 minutes.
- You can freeze the pie before baking for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg