Crinkle Veggie Pie

Prep Time: 0:45
Cook Time: 0:30
Serves: 4

Ingredients / Shopping List

1 sweet potato
1 butternut squash
1 large onion 
150g mushrooms
1 pepper
100g peanuts 
80g butter
1 tblsp cumin seeds
1 chilli
Salt & black pepper
250g filo pastry
50g butter
1 tsp back mustard seeds
1 tblsp  pumpkin seeds


Prep to Cook: Chopping board, vegetable knife, cooks knife, pastry brush, basin, teaspoon, tablespoon, flan dish or springform tin or oblong foil platter, large pan with lid, mixing bowl, cling film. 


Peel and slice the sweet potato

Slice and de-seed butternut squash

Peel the onion and cut into wedges

Slice and remove seeds from pepper and chop

Slice mushrooms

Slice the chilli in half lengthwise and remove the seeds and slice very finely

Fry the onion and add the chilli

Add the spices and fry for a further 2 – 3 minutes

Add all the vegetables and cover with lid until all just soften

Season the filling and then allow to go cold.

Prep the pie: 

Using a flan tin or a spring clip tin or an oblong tray 

Unwrap the pasty and carefully peel off one layer

Place it into the flan tin and brush it with melted butter

Put a second layer of pastry and brush again with butter

Spoon in the vegetable mixture and spread over the pastry

Sprinkle with peanuts and seasoning

Top the pie off with two to 3 layers of filo over the filling and pinch to fit

Brush with remaining melted butter.  Freeze at this stage.

Scatter onion seeds and pumpkin seeds over the top prior to baking.

Cook in a hot oven 210ºC or Gas Mark 7 for 30 – 35 minutes until crisp and golden


Check it out!

This dish makes an excellent main course to have hot with crunch salads. Or serve it alongside other mains or as part of a sharing table.

Recipe Science

Cooks Know How:  Filo pastry is one of the pastries you do not need to make.  It is a lovely ready-to-use product that cooks to a crisp layer.  The pastry has no fat in it therefore it has no flavour in itself.  Brushing the pastry layers with melted butter adds the fat and the colour and flavour.  It is such thin pastry you need to layer it up for strength.  Three layers are stronger than two.  In this recipe the pastry holds the other ingredients together and makes them really easy to serve. 

When you cook this pie the oven needs to be hot, say Gas 7 or Electric 210ºC, in order to brown the pastry and make it crisp.  The pie is formed from the use of filo pastry to create a wrap around the vegetables.  Here is where you need a support and shape in the form of a cake tin or flan dish.  Line it with layers of filo pastry remembering to brush melted butter between each layer.  Do not try to smooth the pastry, it is too difficult and a crinkled effect looks good. Brushing the crinkled pastry top with melted butter will make the pastry taste nice and buttery and the fat will also brown and crisp the pastry. The skill with the filling is to cook the vegetables carefully so that they retain their texture then let the filling go cold.  A cold filling will not damage the pastry and the end result will be better.  This pie can be made well in advance and stored in the refrigerator or be frozen before baking.