NZ Woman's Weekly

Harvest pie

  • Meal Type

  • Total time

    60 minutes
  • Servings


Ready in 1 hour, serves 6.

This a versatile pie – you can change the vegetables as you wish. Just remember that adding more leafy greens will make the mixture moist.

  • 250g crusty pie pastry or flaky puff pastry
  • 1 large onion, chopped
  • 2 large cloves garlic, minced
  • 50g butter
  • 1 tsp garlic herb salt
  • 500g pumpkin, peeled and cut into 3cm pieces, par-cooked
  • 1 1/2 cups bok choy, thinly sliced
  • 1 cup broccoli, chopped, par-cooked
  • 150g creamy blue cheese
  • 2 large eggs
  • 1 cup cream
  • Freshly cracked pepper
  • 1/8 cup milk for pastry glazing

1. Line a 28 to 30cm  an tin with baking paper. Roll the pastry out and place in tin, allowing the sides to be a little higher than the edge. Place in fridge.

2. Preheat oven to 180ºC fan bake. Saute onion, garlic, butter and garlic herb salt in a saucepan for 5 minutes on low heat.

3. Place the cooked onions and the par-cooked vegetables in the uncooked pastry shell. Crumble the creamy blue cheese over the vegetables.

4. Beat the eggs and cream together. Season and pour over the vegetables. Brush pastry edges with milk. Bake for 40 to 45 minutes or until golden. Set aside to cool slightly before serving.

Cook’s tip: Serve this pie warm, not hot – it’s easier to slice, and the flavours will develop more if it “rests” rather than is eaten piping hot from the oven.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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