Gluten free veggie pie 🥧

Last week I made a complete fail of a chocolate tart using the Jus-Rol Gluten Free pastry. It tasted amazing but definitely looked like it belonged in the bin! The actual pastry tasted really nice so I picked up another pack and decided to attempt a vegetable pie! 

To make this you will need:

  • Jus-Rol Gluten Free Puff Pastry
  • 1 Red pepper
  • 1 Sweet potato
  • 1 Leek
  • half an onion
  • 2 carrots
  • Honey
  • Oregano
  • Vegetable oil
  • Salt and Pepper

Pre heat your oven to Gas Mark 6.

To begin with chop all of the vegetable into small chunks and wash. Once rinsed dry the vegetables with some kitchen towel and transfer to a baking tray.

Drizzle over 2 tablespoons of vegetable oil and 2 tablespoons of honey. Add a pinch of oregano and season to taste.

Put the vegetables in the oven for approximately 40 minutes, turning them over regularly.

Once the vegetables have roasted and are soft take them out of the oven and allow them to cool.

In the meantime grease the pie tin with some butter to prevent the pastry from sticking. Then roll out the pastry (leaving enough for the lid) and lower into the tin. Then spoon in the slightly cooled vegetables and put the lid on top of the pie.


I then went round the edges with a fork and put a few pricks in the top of the pie.

Bake in the oven at Gas Mark 6 for approximately 20 minutes.

I was very happy to see that we had avoided a soggy bottom!

I chose not to add an egg wash to the pie as I am not a fan of eggs! If I had then I can only imagine the wonderful golden colour that the pastry would have turned.

I hope you enjoy this pie as much as we did! We chose to make some gravy with it and poured it over the pie once dished up.

I have my eyes on a curry pie next week!


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