Home > Recipes > Vegetarian pie recipes > Roast vegetable and houmous pie

Roast vegetable and houmous pie

Name: Roast vegetable and houmous pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 onion, cut into wedges; 50g small broccoli florets; 1 each red and yellow peppers, deseeded and cut into chunks; 2 courgettes, thickly sliced; 2 tsp cumin seeds; 1 tbsp olive oil; 200g reduced-fat houmous; Finely grated zest of 1 lemon; 2 tbsp chopped fresh coriander; 375g pack ready-rolled puff pastry; 2 small sweet potatoes, thinly sliced; 1 egg yolk mixed with 1 tbsp milk, for glazing

Published: 29 Feb 08
Updated: 18 Mar 24

Crispy puff pastry encases roast vegetables and houmous in this easy-to-make pie that costs less than £5 to make.

Easy
March 2008

Test kitchen approved

Serves 4
Takes 15 minutes to make and 1 hour in the oven

Crispy puff pastry encases roast vegetables and houmous in this easy-to-make pie that costs less than £5 to make.

Vegetarian recipes

Nutrition: per serving

Calories: 610kcals
Fat: 36.9g (13.1g saturated)
Protein: 13.7g
Carbohydrates: 62.2g (11.6g sugars)
Salt: 0.8g

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Ingredients

1 onion, cut into wedges
50g small broccoli florets
1 each red and yellow peppers, deseeded and cut into chunks
2 courgettes, thickly sliced
2 tsp cumin seeds
1 tbsp olive oil
200g reduced-fat houmous
Finely grated zest of 1 lemon
2 tbsp chopped fresh coriander
375g pack ready-rolled puff pastry
2 small sweet potatoes, thinly sliced
1 egg yolk mixed with 1 tbsp milk, for glazing

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Method

Preheat the oven to 220°C/fan 200°C/gas 7. Mix the onion, broccoli, peppers and courgettes in a roasting tin, tossing well with the cumin seeds and the oil. Roast for 30 minutes.
Remove and mix in the houmous, lemon zest and coriander. Turn the oven down to 200°C/fan180°C/gas 6. Cut the pastry in half to make 2 rectangles. Transfer 1 piece to a lined baking sheet and arrange the sweet potato slices in slightly overlapping layers to cover the pastry, leaving a 2cm border. Pile the roasted veg on top of the potatoes and brush the border with the egg glaze.
Roll the remaining pastry out a little thinner. Drape over the filling, press the pastry edges together to seal and trim away any excess pastry. Egg wash the top and cut 3 diagonal slits in the pastry.

Bake for 25-30 minutes, until the pastry is golden brown and puffed up. Serve with a dressed mixed salad.

Recipe from March 2008 Issue

Nutrition

Nutrition: per serving

Calories: 610kcals
Fat: 36.9g (13.1g saturated)
Protein: 13.7g
Carbohydrates: 62.2g (11.6g sugars)
Salt: 0.8g

delicious. tips

To freeze: freeze at the end of step 3 for up to 3 months. Thaw and bake for 30-35 minutes.

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Published: 29 Feb 08
Updated: 18 Mar 24

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Dawn Pickering says:

29th May 2018 at 2:34 pm

This is a fab veggie pie and we are meat eaters, easy to make, wonderfully tasty and not dry. The houmous takes this to an interesting level. Making again, thank you.

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Natalie White says:

14th Jul 2015 at 9:26 pm

I love this recipe because it is the tastiest vegetarian dish I’ve ever tried, but is really cheap and easy to make. It’s such a crowd-pleaser!

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Robyn Bowman says:

9th Apr 2015 at 7:18 am

A question about this recipe. Do I use all the 375g of pastry, or just one sheet?

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1. Delicious Admin says:
  
  21st Apr 2015 at 9:05 pm
  
  Hi Robyn,
  Yes you use all 375g of pastry, you should roll it out and then cut it into two rectangles.
  Hope that helps