Vegetable Pie with Leek Carrots Aubergine and Tomato - Chef Paul - World Food Studio

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce richness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables enhance flavor, while frozen are often less expensive.

Heat up the pan until really hot.

Slice the onion into fine slices and roast them in the pan until they take on some color.

Add minced garlic to the pan and roast until glossy.

Slice the leek evenly and add it to the pan.

Cut the carrot into small pieces and add it to the pan.

Slice the red pepper into small pieces and add it to the pan.

Cut the tomato, remove the seeds, and dice it finely before adding it to the pan.

Cut the remaining ingredients into cubes and add them to the roasted vegetables.

Season the mixture with a dash of salt, pepper, and steak salt.

Add cream and Parmesan cheese to the vegetable mixture and stir until combined.

Place the vegetable filling onto the puff pastry.

Cover the filling with puff pastry, making sure to cut chimneys for steam.

Bake in a preheated oven at 200°C using the grill setting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens