Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 (9-inch) unbaked pie crust
- 1/2 cup shredded cheddar cheese
Special Equipment Needed:
- 9-inch pie dish
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook for 5 minutes, stirring occasionally.
3. Add carrots, celery, zucchini, red pepper, oregano, thyme, basil, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
4. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. In a small bowl, whisk together cornstarch and cold water until smooth. Stir into the vegetable mixture and cook for an additional 5 minutes, stirring occasionally.
6. Pour the vegetable mixture into the unbaked pie crust. Sprinkle with cheese.
7. Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
8. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 375°F
Serving Size: 8 servings
Nutritional Information:
Calories: 200
Fat: 10g
Carbohydrates: 20g
Protein: 6g
Substitutions for Ingredients:
- Olive oil: canola oil or vegetable oil
- Onion: shallot or leek
- Carrots: parsnips or sweet potatoes
- Celery: fennel or celeriac
- Zucchini: yellow squash or eggplant
- Red pepper: green pepper or yellow pepper
- Vegetable broth: chicken broth or beef broth
- Cornstarch: arrowroot powder or tapioca starch
Variations:
- Add other vegetables such as mushrooms, spinach, or kale
- Substitute the cheddar cheese with another cheese such as mozzarella or Parmesan
Tips and Tricks:
- Make sure to preheat the oven before baking the pie
- Use a sharp knife to dice the vegetables for even cooking
- Make sure to whisk the cornstarch and water together until smooth before adding it to the vegetable mixture
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the pie with a side of steamed vegetables or a fresh green salad.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Pair with a glass of white wine or a light beer.
Suggested Side Dishes:
- Roasted potatoes
- Steamed vegetables
- Green salad
Troubleshooting Advice:
- If the filling is too runny, add more cornstarch to thicken it.
- If the filling is too thick, add more vegetable broth to thin it out.
Food Safety Advice:
Make sure to cook the vegetables until they are tender before adding them to the pie crust.
Food History:
Pastel de Legumes is a traditional Portuguese dish that is usually served as a side dish or as a main course. It is a savory pie filled with vegetables and herbs.
Flavor Profiles:
This dish has a savory flavor with hints of herbs and vegetables.
Serving Suggestions:
Serve with a side of steamed vegetables or a fresh green salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese