Root Vegetable Pie

Main Dishes | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Root Vegetable Pie

Ingredients

Potato - 1 piece
Sweet Potato - 1 piece
Carrot - 2 pieces
Parsnip - 1 piece
Red Onion - 1 head
Olive Oil - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste
Sugar - 1 cup
Wine Vinegar - 1 tablespoon
Rosemary - 1½ teaspoons
Chopped Sage Leaves - 1½ teaspoons
Goat cheese - 4.2 oz
Yeast Dough - 10.6 oz
Wheat Flour - to taste

Step by Step guide

Step 1

Preheat the oven to 200˚C (392˚F). Mix the potato, sweet potato, carrot, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and spread the vegetables in a single layer. Roast until golden brown at the edges (30–35 minutes). Allow to cool.

Step 2

Meanwhile, bring 2 tablespoons of water with sugar to a boil in a small skillet over medium heat and reduce, occasionally swirling the skillet, for 5–7 minutes until amber in color. Remove from heat and add vinegar and a pinch of salt, swirling the skillet to combine the ingredients. Quickly pour the caramel into a 22½ cm (8.9 inches) baking dish; tilt and swirl the dish so the caramel spreads evenly across the bottom. Sprinkle with rosemary and sage.

Step 3

Arrange the potato, carrot, and parsnip in a single layer, close together, on top of the caramel; fill all empty spaces with small pieces of carrot and parsnip. Scatter onion rings over the vegetables and crumble goat cheese on top.

Step 4

Lightly dust the work surface with flour and roll out the dough into a 30 cm (11.8 inches) round. Place the dough over the vegetables in folds, tucking the edges of the dough inside along the sides of the dish. Prick the dough with a fork. Bake until the dough is dry, about 20 minutes; reduce the heat to 180˚C (356˚F) and bake until golden brown for another 15–20 minutes.