Vegetable Pot Pie with Cacio e Pepe Filo Crust

Vegetable Pot Pie with Cacio e Pepe Filo Crust

Vegetable pot pie with cacio e pepe filo crust is my new favourite pot pie recipe – a vegetarian pot pie with a colourful veggie and creamy gravy filling, and topped with a cheese and pepper filo pastry crust

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Course: Baking, Mains, Vegetables, Vegetarian

Cuisine: Western

Diet: black pepper, broccoli, cacio e pepe, capsicum, chickpeas, corn, filo pastry, pecorino, pumpkin

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: serves

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Pot Pie Filling

1 leek
2 tablespoons pine nuts
50 g butter
2 garlic cloves, crushed
150 g pumpkin, roughly
1 broccoli
1 capsicum
¼ cup vegetable stock
5 mushrooms
1 corn
½ cup peas
2 silver beet leaves
2 tablespoons mixed herbs, sage, rosemary and thyme
1 ½ tablespoons flour
200 ml heavy cream
1 teaspoon Dijon mustard

For the Pot Pie Crust

100 g unsalted butter, melted
50 g pecorino, finely grated
1 tablespoon black pepper, freshly cracked
8-12 filo pastry sheets

Instructions

Start by prepping all the vegetables. Slice the leek into half moon rounds and set aside. Then chop all the other vegetables into even pieces and set aside in a different bowl. Finely slice all the herbs and again set aside.
1 leek
If you’re going to use pine nuts, or other nuts, toast them now over low heat in a dry frying pan until golden brown. Tip out into a bowl and set aside to cool.
2 tablespoons pine nuts
In an oven proof frying pan with high sides, melt the 50g of butter over medium heat. Sauté the leek until starting to soften and brown around the edges, 3-5 minutes. Add the crushed garlic, the pumpkin, broccoli and capsicum, and the stock. Stir and cover with a lid to steam cook for 5-6 minutes, or until the broccoli and pumpkin is just about knife tender.
50 g butter, 2 garlic cloves, 150 g pumpkin, 1 broccoli, 1 capsicum, ¼ cup vegetable stock
Add the mushrooms, corn, peas and silver beet and cook for a further 3 minutes. If there’s a lot of liquid, drain most of it off, keeping about 2 tablespoons of liquid.
5 mushrooms, 1 corn, ½ cup peas, 2 silver beet leaves
Add the flour and herbs and cook, stirring, for 1-2 minutes to cook out the raw flour. Then gradually add the cream and mustard, and continue to stir until the mixture starts to boil and thicken. Season with salt and set aside to cool slightly while you make the filo pastry crust.
2 tablespoons mixed herbs, 1 ½ tablespoons flour, 200 ml heavy cream, 1 teaspoon Dijon mustard
Preheat the oven to 190C. To make the filo pastry crust, start by melting the butter in a small bowl. In a separate bowl, combine the pecorino and black pepper.
100 g unsalted butter, 50 g pecorino, 1 tablespoon black pepper
Working with 1 sheet at a time, brush the filo pastry with melted butter and sprinkle over 1/8th of the cheese and pepper mix.
8-12 filo pastry sheets
Starting from the short end, roll up each filo pastry sheet into a log, and then slice each filo log in half to expose the layers and filling. Using your fingers, gently tease apart the layers.
Lay each piece on top of the pot pie filling in a scroll shape, starting from the centre and working your way to the edges.
Once the vegetable mixture is covered by the filo pastry coil, brush the filo all over with the remaining butter and scatter over any remaining cheese. Bake for 30-40 minutes or until the filo pastry is golden brown, crispy and cooked through.
Let the vegetable pot pie with cacio e pepe filo pastry crust sit for 5 minutes before serving with a fresh side salad.

Cook along with me

Notes

Leftovers can be stored for 2-3 days if tightly covered and kept in the fridge.
To reheat leftovers, place the desired amount in an oven-proof dish and place into a preheated 190C oven and heat until warmed through, around 10 minutes. (Microwaving pot pie leftovers will result in a soft and possibly soggy filo pastry, do not recommend!)
For substitutions, check out the ingredient section in the post above.
The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional nutritional advice.

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