Vegetables Halloween Pie


Jack-o'-Lantern Pie

Vegan
Dairy-Free
Eggs-Free
Nuts-Free
Soy-Free

Nutrients

NutrientGramsRDA
Carbs39.8g13.3%
of which Sugars2.9g3.2%
Fats13.2g20.3%
of which Saturates4.6g22.9%
Proteins6.8g14.8%
Fibers4.3g17.1%

Nutrients Proportions

  • carbs 62%
  • sugars 5%
  • fats 21%
  • saturates 7%
  • proteins 11%
  • fibers 7%
* All data is per serving
Easy Vegan Halloween Party Pie  Preview

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Halloween is the perfect occasion to try new and fun party ideas 😎. Even better if we can experiment with vegan and dairy-free recipes for everyone to enjoy.

This recipe is an easy puff pastry pie with a creamy vegetable filling that gives it a spooky look and at the same time makes up for a five-a-day for your kids and guests. A delicious blend of nutmeg flavored potatoes, spicy mushrooms and nutritious broccoli is nestled in a crispy golden puff pastry sheet. You can cut out your favorite Jack-o'-Lantern face or try other scary decorations 👻💀. Set your imagination free!

It's better to prepare this vegan pie on Halloween day as it is delicious when fresh and hot. However, you can also prepare it the day before, keep it in the fridge, and warm it up before serving.

Go ahead and follow our easy steps to make this yummy vegetable pie!

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold
Extra Virgin Olive Oil3 tbsp
Onion50 g
Garlic Clove1
Chillies1 tsp
Mushrooms220 g
Potatoes600 g
Broccoli170 g
Nutmeg1 pinch
Salt to taste
Black Pepper to taste
Puff Pastry375 g

step 1

In a frying pan, heat the extra virgin olive oil with finely chopped onions. Sizzle for 3 to 5 minutes and add the garlic thinly sliced and the chilies. Sizzle for 2 minutes or until the garlic turns golden and the onions become translucent.

Cut the mushrooms on a chopping board and add them to the frying pan. Cook for 8 minutes on medium heat or until most of the water released by the mushroom has evaporated. 

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step 2

In a large pot, bring water to the boil. In the meantime, wash and peel the potatoes and cut them into wedges. Also, wash and cut the broccoli into small florets. Add both to the pan of boiling water and cook for 10 minutes with the lid on.

Drain the potatoes and broccoli and transfer to a mixing bowl. Add nutmeg and use a fork or a potato masher to mash all the ingredients into a creamy mixture. 

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step 3

Heat the oven to 200°C (400° F). Add the mushrooms to the potato and broccoli mash. Season with salt and pepper according to taste and mix well with a wooden spoon. You can also add other spices and herbs at this step, like fresh parsley or cayenne pepper.

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step 4

You need two round pastry sheets to prepare the pie, one to line the bottom of the dish and one to cover the filling. We recommend a 22 to 24 cm round oven dish for 8 servings. Spread the vegetable mash over the pie base and level up with the back of a spoon. Fold in the edges to hold the filling during cooking.

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step 5

Next, gently place the second pastry sheet over the filling and trim out any excess. Seal the edges with the tips of a fork. Use a small knife to carve the face of the pumpkin, evil or fun, the choice is yours! Brush over with oil or egg yolk if you are not vegan.

Cook in the middle shelf of the oven for 25 minutes or until the top of the pie is golden and crisp. Remove from the oven and transfer to a serving dish. Allow cooling down before cutting into slices.

Now it‘s time to enjoy this delicious Halloween party pie!

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