Vegetable Pie with Beans

Baking and Desserts | Author's cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetable Pie with Beans

Ingredients

Green Peas - 26.5 oz
Chinese green beans - 17.6 oz
Turnips - 10.6 oz
Orange Bell Peppers - 17.6 oz
Butter - 2.3 oz
Milk - 31 fl oz
Chocolate eggs - 4 pieces
Curry - a pinch
Salt - to taste
Safflower Oil - 2 tablespoons
Wheat Flour - 2 tablespoons

Step by Step guide

Step 1

Peel the peas, trim the tough ends of the beans, and cut the pods into 2 cm pieces. Slice the pepper into thin strips and dice the turnip. Cook all the vegetables in separate pots.

Step 2

Boil the peas in salted boiling water for 20–30 minutes until soft (if using frozen peas, follow the package instructions). Drain well. Boil the beans in salted boiling water (12–15 minutes) until soft, then drain. Boil the carrots in salted boiling water for 10–15 minutes until soft, and drain as well. Cook the turnip in salted boiling water (10 minutes), and drain.

Step 3

Line a pie dish with a sheet of foil and grease it and the sides of the dish with oil. Layer the bottom with the pepper, then the green beans, then the turnip, and finally the peas. Lightly beat the eggs with 175 ml of milk, season with salt, and gently pour over the vegetables. Carefully stir the vegetables with a fork to allow the egg mixture to penetrate the pie. Place the dish in a deep baking tray and pour boiling water into it about halfway up the sides of the dish. Bake for 1 hour at 356°F.

Step 4

Meanwhile, make the sauce by melting the butter with the oil in a saucepan, whisk in the flour, and cook, stirring, for 2 minutes. Then slowly add the milk while continuing to stir. Season with salt and cook for another 10–15 minutes until the sauce thickens. Add a pinch of curry.

Step 5

When the pie is ready, turn off the oven and open the door. Leave everything in this position for 5–8 minutes, then remove the dish, run a knife along the edges inside, and invert the pie onto a plate. Carefully remove the baking paper and pour the sauce over the pie or serve it in a sauceboat.