Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups mixed vegetables (carrots, peas, corn, green beans), chopped
- 1 cup mushrooms, sliced
- 2 tbsp Bisto gravy granules
- 1 cup vegetable broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the mixed vegetables and sliced mushrooms to the skillet and cook until the vegetables are tender.
4. In a small bowl, whisk together the Bisto gravy granules and vegetable broth until the granules are dissolved.
5. Pour the gravy mixture into the skillet with the vegetables and stir to combine. Add the dried thyme and season with salt and pepper to taste.
6. Transfer the vegetable mixture to a 9-inch pie dish.
7. Roll out the puff pastry sheet on a floured surface and cut it to fit the top of the pie dish. Place the pastry on top of the vegetables and press the edges down to seal.
8. Brush the beaten egg over the top of the pastry.
9. Bake the pie for 25-30 minutes, or until the pastry is golden brown and puffed.
10. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 32g
Protein: 6g
Fiber: 4g
Substitutions for ingredients:
- Any mixed vegetables can be used in place of the suggested ones.
- Any type of mushroom can be used in place of sliced mushrooms.
- Chicken or beef broth can be used in place of vegetable broth.
Variations:
- Add cooked lentils or chickpeas to the vegetable mixture for added protein.
- Add grated cheese on top of the vegetables before adding the pastry.
- Use a different type of pastry, such as shortcrust or filo.
Tips and tricks:
- Make sure the pastry is thawed before using it.
- Use a fork to prick a few holes in the pastry before baking to allow steam to escape.
- Serve with a side salad or roasted potatoes.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a large platter with a side salad and crusty bread.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or thyme, over the top of the pie before serving.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the pastry is not browning evenly, cover the parts that are already browned with foil while the rest of the pastry continues to cook.
- If the pie is too watery, add more Bisto gravy granules to thicken the mixture.
Food safety advice:
- Make sure the vegetables are cooked through before adding the pastry.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Bisto is a brand of gravy granules that was first introduced in the UK in 1908. It is a popular ingredient in British cuisine and is often used to make gravy for meat dishes.
Flavor profiles:
The Bisto Vegetable Pie has a savory and hearty flavor, with a rich gravy and tender vegetables. The puff pastry adds a flaky and buttery texture to the dish.
Serving suggestions:
Serve the Bisto Vegetable Pie as a main course for a vegetarian dinner or as a side dish for a meat-based meal.
Related Categories
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Region: British
Taste: Savory, Herbaceous, Rich, Comforting, Hearty