Best Roasted Vegetable Pie Recipes

ROASTED VEGETABLE-CHEESE PIE

Steps:

• Preheat oven to 400°.
• Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
• Remove from oven. Increase oven temperature to 450°.
• Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
• Remove vegetable mixture from oven. Add olives and tomato; toss gently.
• Reduce oven temperature to 375°.
• Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

ROASTED PORK LOIN WITH ALMOND PESTO 5 SPICE ROOT VEGETABLE POT PIE

Steps:

• In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add the basil and mint leaves. Slowly drizzle in the oil to achieve a thick puree. Check for seasoning. Season the pork and spread the pesto on each pork escalope. Save a little pesto for garnishing. Roll the pork escalopes and tie each one with string. In a hot saute pan coated with oil, sear the pork roulades on all sides. Place pork in a 350 degree oven for about 20 minutes. An internal temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin rest for at least 5 minutes before slicing.
• Add a little oil to thin out the remaining pesto.
• For the 5 Spice Root Vegetable Ragout: In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.
• For the Pastry Cups: In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small, tiny pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown.
• PLATING: Zigzag pesto oil on white plate. Place one pastry cup in the center of a plate and generously over fill with vegetable ragout. Slice thick slices of pork and surround cup. Garnish with toasted almonds and sliced scallions.
• Wine Suggestion: Robert Sinskey Pinot Noir 1996

ROASTED VEGETABLE AND BOURSIN PIE

Steps:

• 1. Preheat oven to 450 F. Cut squash, peppers, and onion into bite-size pieces. Place in a large mixing bowl and coat well with Italian salad dressing (more or less to taste). Turn out onto a large cookie sheet or flat baking tray. Bake uncovered in preheated oven for 15-20 minutes until tender. Stir halfway through baking. When done, take out and set aside.
• 2. Cut the butternut squash into bite-size pieces; place on cookie sheet. Drizzle with honey and olive oil, coating well. Place in oven when squash, peppers, and onion mixture is done. Cook for 15 minutes until tender. Remove from oven and mix with other vegetables in a large bowl.
• 3. Reduce oven temperature to 375 F. In a large bowl, mix softened Boursin with cream cheese until smooth. Unfold the pie crust and place one in a large pie pan, spread 1/2 the cheese mixture onto the bottom pie crust.
• 4. Place the vegetable over the cheese mixture. Take the remaining cheese mixture and drop spoonfuls onto the top of the vegetable, making sure to distribute over all the vegetables.
• 5. Top with second pie crust. Crimp edges and put 6 cuts into the crust (to vent).
• 6. Place in the middle of the oven and bake for 40 - 45 minutes until the crust is golden.
• 7. Let stand for 10 minutes. Cut into wedges and serve warm.

ROASTED VEGETABLE CHEESE PIE

Steps:

• Preheat oven to 400 degrees. Cobine first three ingredients. Press evenly into a 9" pie plate coated with cooking spray. Bake at 400 degrees for 10 minutes. Remove from oven. Increase oven temperature to 450 degrees. Combine zucchini and next eight ingredients in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes or until vegetables are tender. Remove vegetable mixture from oven. Add olives and tomato; toss gently. Reduce temperature to 375 degrees. Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

ROASTED VEGETABLE PIE

Steps:

• Heat oven to 400°F.
• On lightly floured surface, roll pastry into a 16-inch square. Press into bottom and up sides of a 9-inch springform pan. Fold over edges; flute if desired.
• With fork, randomly prick sides and bottom of pastry. Blind bake 15 minutes.
• Meanwhile, place zucchini/squash and peppers in single layers on baking sheets; brush with olive oil and season with salt and pepper.
• Bake pastry and vegetables on separate racks 10 minutes or until pastry is a golden and veggies are tender.
• Brush pastry with one-quarter of garlic cheese spread. Layer with one-quarter of the veggies. Repeat layering, ending with the veggies.
• Bake 15 minutes more. Let stand 10 minutes before serving.