Veggie rainbow picnic pie cut into squares

Veggie rainbow picnic pie

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(2 ratings)

Prep: 45 mins Cook: 1 hr, 40 mins

Easy

Serves 12-14

Packed with veggies, feta and egg, this vegetarian pastry is part tortilla, part pie. Bursting with summer colours, it'll provide the wow factor at any picnic

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (14)

  • kcal486
  • fat29g
  • saturates17g
  • carbs40g
  • sugars6g
  • fibre4g
  • protein15g
  • salt0.9g
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Ingredients

  • 450g butternut squash, peeled, sliced and cut into small chunks
  • 2 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 550g small waxy potatoes, peeled and sliced
  • 2 x 375g blocks all-butter puff pastry
  • flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 x 320g ready-rolled sheet all-butter puff pastry
  • 2 tbsp breadcrumbs
  • 300g pack cooked beetroot, sliced
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 450g jar roasted red peppers, drained
  • 200g block feta cheese
  • 150g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • small bunch each parsley and mint, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 10 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp sesame seeds

Method

  1. Heat oven to 200C/180C fan/gas 6 Toss the squash in 1 tbsp oil and some seasoning and roast for 20 mins until soft. Meanwhile, fry the onion in the remaining oil for 10-15 mins over a low heat until golden and boil the potatoes for 8 mins until soft. Drain the potatoes and leave the veg to cool.

  2. Reduce oven to 180C/160C fan/gas 4. Line a 20cm x 30cm baking tin with a long double thickness strip of parchment (this will help you to lift out the pie once cooked). Squeeze the
    two blocks of pastry together, then roll out on a floured surface – the pastry should be about the thickness of a £1 coin. Use the pastry to line the tin, leaving any excess pastry hanging over the edges.

  3. Sprinkle the breadcrumbs over the base of the pastry. Layer in the beetroot slices, peppers, squash, onions, feta, potatoes, peas and herbs (in that order for a nice rainbow effect), seasoning well between each layer. Beat the eggs and pour slowly over the filling until most of it has sunk through the layers, saving a little to glaze the top. Brush some egg over the overhanging pastry then lay the rolled pastry sheet on top. Press the pastry sheets together, then use some kitchen scissors to trim the excess pastry, leaving about 2cm. Roll the edges in to seal, then press them firmly with a fork. Brush with egg, sprinkle with seeds, then use the fork prongs to mark out 12 portions. Bake for 1 hr 20 mins until the pastry is golden and crisp. Leave to cool completely before slicing, or chill for up to two days before serving.

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Comments, questions and tips

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Lindalowry
30th Jul, 2018
5.05
Fantastic result- only one change as I used gluten free pastry. Could not believe ten eggs were needed but they were! Lots of praise from happy guests.
lanz123
17th Aug, 2018
Just wondering if this pie could be frozen?
goodfoodteam's picture
goodfoodteam
19th Aug, 2018
Thanks for your question. We don't recommend freezing this pie. All our freezable recipes are marked with a blue star above the nutritional information.
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