Family picnic recipe for 12-14 people, takes only 40 mins; recipe has butternut squash, rapeseed oil, onion, potatoes, pastry, flour, puff pastry, breadcrumbs, beetroot, red pepper, feta cheese, peas, parsley, egg and sesame seeds.
Veggie rainbow picnic pie
Course: Family picnic
Servings
12-14
servings
Prep time
45 mins
Ingredients
- Red Pepper: 450g jar roasted red peppers, drained
- Onion: 1 large onion, sliced
- Egg: 10 eggs
- Beetroot: 300g pack cooked beetroot, sliced
- Feta Cheese: 200g block feta cheese
- Parsley: small bunch each parsley and mint, chopped
- Butternut Squash: 450g butternut squash, peeled, sliced and cut into small chunks
- Rapeseed Oil: 2 tbsp olive or rapeseed oil
- Flour: flour, for dusting
- Peas: 150g frozen peas
- Potatoes: 550g small waxy potatoes, peeled and sliced
- Sesame Seeds: 2 tbsp sesame seeds
- Breadcrumbs: 2 tbsp breadcrumbs
- Puff Pastry: 1 x 320g ready-rolled sheet all-butter puff pastry
- Pastry: 2 x 375g blocks all-butter puff pastry
Directions
- Heat oven to 200C/180C fan/gas 6 Toss the squash in 1 tbsp oil and some seasoning and roast for 20 mins until soft. Meanwhile, fry the onion in the remaining oil for 10-15 mins over a low heat until golden and boil the potatoes for 8 mins until soft. Drain the potatoes and leave the veg to cool.
- Reduce oven to 180C/160C fan/gas 4. Line a 20cm x 30cmbaking tinwith a long double thickness strip of parchment (this will help you to lift out the pie once cooked). Squeeze thetwo blocks of pastry together, then roll out on a floured surface - the pastry should be about the thickness of a PS1 coin. Use the pastry to line the tin, leaving any excess pastry hanging over the edges.
- Sprinkle the breadcrumbs over the base of the pastry. Layer in the beetroot slices, peppers, squash, onions, feta, potatoes, peas and herbs (in that order for a nice rainbow effect), seasoning well between each layer. Beat the eggs and pour slowly over the filling until most of it has sunk through the layers, saving a little to glaze the top. Brush some egg over the overhanging pastry then lay the rolled pastry sheet on top. Press the pastry sheets together, then use some kitchen scissors to trim the excess pastry, leaving about 2cm. Roll the edges in to seal, then press them firmly with a fork. Brush with egg, sprinkle with seeds, then use the fork prongs to mark out 12 portions. Bake for 1 hr 20 mins until the pastry is golden and crisp. Leave to cool completely before slicing, or chill for up to two days before serving.
