• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • For the pastry dough
  • 125g plain flour
  • Pinch of salt
  • 50g butter
  • 1 small egg
  • 30-50ml ice-cold water
  • For the filling
  • 50g celery, diced
  • 50g carrot, diced
  • 50g cauliflower, cut into small florets
  • 50g red capsicum, diced
  • 50g leek, diced
  • 30g onion, chopped
  • 40g frozen green peas
  • 1 tbsp chopped garlic
  • 1/2 tsp dried oregano
  • 2 bay leaves
  • 1 tbsp olive oil
  • 6 eggs, lightly beaten
  • 300ml milk
  • Seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp sugar


  1. To prepare pastry dough: Sift flour into a mixing bowl. Add salt and mix in egg and butter. Stir to combine. Pour in ice-cold water and mix lightly into a soft dough. Leave aside for 5-10 minutes before use.
  2. Bring a saucepan of water to the boil, add a pinch of salt. Blanch carrot, cauliflower and celery for a minute. Drain and leave aside.
  3. Brush a pie mould lightly with olive oil. Roll out the pastry to line the mould. Allow some excess pastry dough to drape over the rim of the mould. Prick all over with a fork.
  4. Beat up eggs, seasoning and milk. Heat olive oil in a saucepan and sauté garlic, onion and leek until fragrant. Add blanched vegetables and capsicum.
  5. Combine all the vegetables with milk mixture then pour into the pie shell. Do not fill to the brim, but just 80% full.
  6. Bake in preheated oven at 200°C for 25-30 minutes or until the top of pie is set or golden brown. Remove from oven and serve hot.

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