A delicious and wholesome vegetable pie boasting a fragrant ginger flavor, perfect for a family meal. The crispy pastry complements the savory filling of seasonal vegetables, creating an enticing dish that everyone will enjoy.

Ingredients

• 300g all-purpose flour
• 150g unsalted butter, chilled and cubed
• 1/4 tsp salt
• 5-7 tbsp cold water
• 2 tbsp fresh ginger, grated
• 1 medium onion, diced
• 200g carrots, diced
• 150g bell peppers, diced
• 150g mushrooms, chopped
• 100g peas, fresh or frozen
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Method

1. In a mixing bowl, combine the flour and salt. Add the cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
2. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Wrap in cling film and refrigerate for 30 min.
3. In a pan over medium heat, sauté the onion and ginger until fragrant. Add the carrots, bell peppers, and mushrooms, cooking until softened.
4. Stir in the peas, soy sauce, and sesame oil. Season with salt and pepper to taste. Remove from heat and let cool.
5. Preheat the oven to 190°C.
6. Roll out the pastry on a floured surface to fit a pie dish. Line the dish with the pastry, leaving some overhang.
7. Fill the pastry with the vegetable mixture, then cover with another layer of rolled-out pastry. Seal the edges and cut slits in the top for steam to escape.
8. Brush the top with beaten egg and bake for 30-35 min or until golden brown.

What to serve with it

• Steamed broccoli
• Boiled jasmine rice
• Sautéed green beans

Equipment (optional)

• Mixing bowl
• Rolling pin
• Pie dish
• Pan
• Oven

Notes

• Feel free to substitute any seasonal vegetables you have on hand.