Vegetables Halloween Pie

Name: Vegetables Halloween Pie
Total time: 60 min
Yield: 8 servings
Ingredients: 3 tbsp of Extra Virgin Olive Oil; 50 g of Onion; 1 Garlic Clove; 1 tsp of Chillies; 220 g of Mushrooms; 600 g of Potatoes; 170 g of Broccoli; 1 pinch of Nutmeg; Salt to taste; Black Pepper to taste; 375 g of Puff Pastry

Jack-o'-Lantern Pie

Nutrients

Nutrient	Grams	RDA
Carbs	40g	13%
of which Sugars	3g	3%
Fats	13g	20%
of which Saturates	5g	23%
Proteins	7g	15%
Fibers	4g	17%

Nutrients Proportions

carbs 62%
sugars 5%
fats 21%
saturates 7%
proteins 11%
fibers 7%

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NUTRITION

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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 Oil	3 tbsp
Onion	50 g
Garlic Clove	1
Chillies	1 tsp
Mushrooms	220 g
Potatoes	600 g
Broccoli	170 g
Nutmeg	1 pinch
Salt	to taste
Black Pepper	to taste
Puff Pastry	375 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.

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.

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.

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.

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!