When I posted a picture of this Easy Cheesy Vegetable Lattice Pie on Instagram it got such a positive reaction that I agreed to write up the recipe. The Easy Cheesy Vegetable Lattice Pie is impressive enough for Sunday lunch and simple enough for a weeknight supper.
The sauce for the Easy Cheesy Vegetable Lattice Pie, is a simple cheese and leek sauce as its base, with added carrots and spinach it boosts the vegetable count, always a bonus when you are aiming for 5-a-day or 10-a-day.
Easy Cheesy Vegetable Lattice Pie
- 1 large leek cleaned and finely chopped
- 1 large carrot cut into fine julienne strips
- 25 g butter
- 1 tbsp plain flour
- 1 tbsp vegetable oil
- 1/4 pint milk or vegetable stock
- 1/4 tsp dried sage
- 1/4 tsp garlic granules
- 1 tbsp cream cheese
- 250 g spinach
- 150 g grated mozzarella or mature cheddar
- 320 g puff pastry sheet
- 1 egg beaten
- 1 tbsp sesame seeds
- Heat the butter and oil in a large pan, add the leek and carrot and cook on a low heat for about 8 minutes with the lid on, stir occasionally. You want the leek and carrots to soften but not colour.
- Turn the heat up to medium and add the flour, cook the flour for about five minutes,stirring.
- Slowly add the milk or stock, stirring all the time, to make a thick sauce, bring to a bubbling simmer and cook for about 3-4 minutes..
- Add the cream cheese, spinach, garlic granules and the spinach, replace the lid and let the spinach steam, once it has reduced stir it into the sauce. The moisture from the spinach will help to make the sauce slightly thinner.
- Take off the heat and add the grated cheese, stir through the sauce and set aside to cool.
- Pre-heat the oven to 200C
- Butter your pie dish (mine is 27 cm) and fill evenly with the sauce.
- Cut the pastry sheet into 1.5 cm strips across the short edge.
- Brush the edge of the pie dish with beaten egg and stretch two strips to fit round the edge of the pie dish, then brush the top of the pastry strip with beaten egg.
- Attach the pastry strips to one edge of the pie, then add more strips at a 90 degree angle, then cross them over and under each other to make the lattice. If the pastry breaks or you have to join two pieces together you can cover the joins with circles of pastry cut with the end of an icing (frosting) nozzle or other small cutter.
- Brush the lattice with beaten egg and sprinkle with sesame seeds.
- Bake for 30-40 minutes until golden brown.
It’s important to let the pie filling cool before adding the pastry or it will sag with the heat. Using a wide pie plate means that the filling heats up quickly again and provides the opportunity for lots of crisp pastry, which is what pie is all about.
Don’t be put off making the lattice topping, it’s really not difficult to do and you can mend any breaks by pressing the pastry strips together and covering with a little disc of pastry, I cut these with the end of an icing/frosting nozzle. But if you have other small pastry cutters you could use those. The sesame seeds also help to make it look a little special, but if you don’t have any don’t worry, it will still taste as good.
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If you liked my Easy Cheesy Vegetable Lattice Pie, you might like these vegetarian pie recipes from top UK bloggers:
Cheesy, Spinach, Mushroom and Potato Crust Pie by Foodie Quine
Sweet Potato and Chestnut Pie by Thinly Spread
Vegan Picnic Pies with Crisp Hot Water Crust Pastry by Thinly Spread
Not Quite a Cornish Pasty by Tin & Thyme
Green Vegetable Galette with Flaky Pastry by Tin & Thyme