Sweet and sour vegetable pie

samantha potgieterRecipes

INGREDIENTS

  • 2 Tbsp (30ml) canola oil
  • 2 cloves garlic, chopped
  • 2 stalks celery, sliced
  • 4 carrots, chopped
  • 3 medium potatoes, peeled and cubed
  • 2 packets (400g each) PnP roasting vegetable mix
  • 4 spring onions, sliced
  • 1 packet (300g) baby marrows, sliced
  • ½ roll (200g) puff pastry, defrosted
  • 1 egg, whisked
  • Sauce:
  • ½ cup (125ml) water
  • 3 Tbsp (45ml) cornflour
  • ½ cup (125ml) tomato sauce
  • ¼ cup (60ml) soy sauce
  • 3 Tbsp (45ml) brown sugar or honey
  • 1 cup (250ml) pineapple juice
  • 2 Tbsp (30ml) rice vinegar
  • Salt and milled pepper

METHOD

  1. Preheat oven to 180°C.
  2. Whisk together water and cornflour to create a paste. Set aside.
  3. Combine remaining sauce ingredients (except seasoning) in a pan and simmer for 5 minutes.
  4. Add cornflour paste and stir for 5 minutes. Season and set aside.
  5. Heat oil in a large pot and fry garlic, celery and carrots until golden.
  6. Add potatoes and brown evenly for 3-5 minutes. Remove from heat.
  7. Place roasting vegetables in a greased ovenproof dish.
  8. Add potato mixture and stir in the sauce.
  9. Roast for 15 minutes, stirring occasionally. (Add a splash of water or vegetable stock if sauce begins to stick to the base of the dish.)
  10. Add spring onions and marrows to roast vegetables.
  11. Roll puff pastry out on a lightly floured surface to a thickness of about 5mm.
  12. Cut strips 20-30cm in length and 2cm thick (depending on the size of your pie dish).
  13. Arrange strips over pie filling in a criss-cross pattern to create a lattice.
  14. Brush pastry with egg and bake for 20-30 minutes, or until golden and pastry is cooked.
  15. Serve.