By Mtina
Mary Berry’s Cheese & Vegetable Pie
14 steps
Prep:45minCook:30min
Good ol’ recipe from an old Mary Berry’s cookbook.
Requires some effort, especially since you’re making the dough an’ all, but is totaly worth it!
Perfect for special ocasions! And it’s so nice you won’t event miss the meat. :)
Updated at: Thu, 17 Aug 2023 11:36:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories669.3 kcal (33%)
Total Fat39 g (56%)
Carbs60 g (23%)
Sugars9.7 g (11%)
Protein22.2 g (44%)
Sodium802.5 mg (40%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Dough
Veggies
30gbutter
1onion
diced
2carrots
sliced to rounds
500gzucchini
sliced to half-rounds
2tomatoes
big, sliced to squares
250gmushrooms
sliced to thin slices
Fresh parsley
majoram
salt
to taste
pepper
to taste
Cheese sauce
Instructions
Dough
Step 1
Add flour and cold butter in a bowl. Start mixing it together and breaking it appart with your hands untill you get the flakey crumbles.
Bowl
flour250g
butter120g
Step 2
Add the grated cheese in, 2 tbsp of whisked egg and 2 tbsp of cold water. Mix everything together with your hands untill you get smooth dough. No need to kneed for too long, and you have to work quick so that you don’t melt the butter with the warmth of your hands. Cut the dough in two parts, one size of a 2/3, other 1/3 and cover with the clear foil individually.
Put the dough in the fridge for around 30 min to firm up a bit.
Whisk
Knife
hard cheese grated120g
egg1
Veggies
Step 3
In a bigger pan warm up the butter and saute the onion for few minutes. Than add the carrots and saute for additional minute or two.
Sauce Pan
butter30g
onion1
carrots2
Step 4
Add the zuchini, mushrooms and tomato in and saute for arround 10-15 min on medium-low heat mixing gently ocasionally. Add parsley and majoram. Season with salt, pepper to your liking.
zucchini500g
tomatoes2
mushrooms250g
Fresh parsley
majoram
salt
pepper
Cheese sauce
Step 5
In a small sauce pan melt butter on low heat. Add flour and stir for 1-2 min.
Sauce Pan
butter30g
flour30g
Step 6
Add in the milk and stir with a whisk for few minutes or untill it tickens on low-medium heat.
Whisk
milk300ml
Step 7
Add the mustard, cheese, pinch if cayene, salt and papper and mix to combine.
hard cheese60g
mustard2 tsp
cayenne pepper
salt
pepper
Step 8
Pour the sauce in the pan with the vegetables and gently mix untill nicely combined.
Sauce Pan
Asembly
Step 9
Prepare the caserole dish.
Roll out the bigger chunk of dough (2/3) with a rolling pin on a baking papper. Use the dish to eyeball the size and shape - you should be able to fill in the caserole dish bottom and sides.
Casserole Dish
Rolling pin
Parchment paper
Step 10
Gently place the dough in the caserole dish and press lightl with your fingers. Don’t worry if some parts tear up a little - you can press them back togethwr with your fingers. You can even cut some parts where you have excess and stick them on the parts you’re missing some…
Step 11
Pour in the delicious cheesy veggies mix. Cover with the rolled out remaining 1/3 of the dough. Leave around 2 cm of dough overlap and cut out the rest. Press the edges together with a fork and brush with the remaining egg.
Cooking Brush
Fork
Step 12
If you have some remaning dough cutoffs you can make few stipes and decorate your beautiful pie.
Step 13
Bake on 200C for 30 min.
Step 14
Let it cool for 10-15 min so the sauces set a bit. Cut into 4-6 slices and enjoy!
Knife
Notes
2 liked
0 disliked
Crispy
Delicious
Makes leftovers
Moist
Special occasion