Recipe- Easy To Make Vegetable Pie

I know how to make apple pie so pie crust is not a problem. I know how to stir fry vegetables, how to make the white sauce so even that will not be a problem. Then just top it with some cheese and pie will be ready. What could be a safer bet than this? And I was right.

Ingredients

For Pie

¾ cup plain flour ( maida)
¼ cup butter
¼ tsp salt
cold water

For Stir Fry

1 onion chopped
1 cup diced cauliflower and carrots
1 cup diced capsicum, mushrooms and baby corn
salt and pepper to taste

For White Sauce

2 tbsp butter
2 tbsp plain flour( maida)
2 cups of milk
salt to taste
¼ tsp pepper
¼ tsp oregano
40-50 grams mozzarella cheese for baking( just enough to cover the pie)

Method

- Sieve together flour and salt. Add butter and mix with your fingertips till the mixture is crumbly.

- Knead the dough with a light hand using cold water as required.

- The dough should be shiny and soft to the touch. Refrigerate it for 30 minutes.

- In the meantime boil cauliflower and carrots in salted water.

- They should be firm but tender. Drain well.

- Sauté onions, capsicum, mushrooms and baby corn in a pan until tender.

- I used canned mushrooms and baby corn so they were ready in 2 minutes.

- Add boiled cauliflower and carrots and cook for 2 minutes. Add salt and black pepper to vegetables.

- For white sauce, melt butter in a heavy-bottomed saucepan over low heat.

- Add plain flour and mix thoroughly. Keep stirring for 2 minutes over low heat.

- It should not turn brown. Add milk slowly and keep stirring over medium heat till the mixture is thick.

- Switch off the flame and add salt and pepper.

- Roll out dough according to the size of your baking dish. Prick with a fork all over.

- Now spread out in a greased baking dish and pre-bake for 15-20 minutes or till light brown.

- Now spread vegetables over pie crust and spread white sauce evenly. My family loves white sauce so I usually spread a thick layer but if you want to keep it light you can use white sauce sparingly in this recipe.

- Spread mozzarella cheese over the white sauce and dot with butter.

- Bake vegetable pie uncovered for 20 minutes at 180 C or till cheese turns light brown.