Saturday, 18 October 2014

Courgette & Mushroom Pesto Pie



Courgette & Mushroom Pie

Higgidy - who make some of my favourite individual-serving pies - are running a competition for the public to design their next guest pie. The Higgidy Recipe Hunt is open to anyone in the UK (well, subject to various terms & conditions, which you can find on their site), and you can win a year's supply of pie, so get your thinking caps on! It doesn't even have to be a whole recipe, you could win by just suggesting a combination of flavours. It'd be great to see more veggie pies in the range, so I'll definitely be entering an idea or two. The deadline is October 26th.

To celebrate, Higgidy founder Camilla sent me a gorgeous enamel pie dish (you can see it in the photos) and some pie-making tips. One of Camilla's top tips is not to be afraid of using shortcuts (like ready-made pastry) if you're short on time, something I really took to heart this time as I'd been feeling under the weather all weekend and still wanted to knock up something impressive and tasty to feed my friends.

I happened to have a load of courgettes in the fridge, and half a jar of pesto, so this pie filling came together very easily. It worked really well, and really only took a few minutes to prepare, so I'll definitely be doing something like this again.

This recipe is vegan, just as long as you use vegan pesto and check the ingredients on your pastry.

Courgette, Mushroom & Pesto Pie
Serves 4

320g (11oz) courgettes (zucchini), approx. 2 large
200g (7oz) chestnut mushrooms
160g (5½oz) baby sweetcorn
1 large leek
1 large onion
1tbsp sunflower oil
2tbsp pesto
1x 320g (11oz) puff pastry sheet
  1. Chop the courgettes, mushrooms, and baby corn into bite-sized pieces. Finely chop the leek and onion.
  2. Heat the oil in a large, deep saucepan.
  3. Fry the vegetables until soft, then set aside to cool.
  4. Stir the pesto into the vegetable mixture.
  5. Preheat the oven to 200°C (390°F).
  6. Tip the vegetables into an oven-proof pie dish.
  7. Top with the puff pastry sheet, trimming the edges to fit, and press down the edges to seal.
  8. Brush the top with a little milk or water.
  9. Bake for 25 minutes, until the surface is golden-brown.

Courgette & Mushroom Pie

Courgette & Mushroom Pie

I'm submitting this recipe to Shaheen's Eat Your Greens vegetarian recipe challenge.

4 comments:

Caroline said...

Now that recipe sounds all kinds of awesome to me, and looks delicious. I have bookmarked it to try very soon - thank you!

Deena Kakaya said...

It looks very deep and giving Rachel x

Shaheen said...

Thank you Rachel. Its lovely. I wish I knew about the Higgidy comp as I would have loved to have shared a recipe of my own, but maybe next time. I wish you good luck with your entries.

mypixieblog said...

I <3 baby corn. Not something I eat often enough. This looks absolutely delicious, momma :)

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