Name: Easy vegetarian pie
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 1
Ingredients: 4 large potatoes, peeled, thinly sliced; 60ml (1/4 cup) olive oil; 20g unsalted butter; 4 onions, sliced into thin wedges; 125ml (1/2 cup) thick cream; 20.00 ml fresh thyme leaves; 2 garlic cloves, crushed; 2 x 375g blocks puff pastry; 1 egg, beaten

Easy vegetarian pie

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Prep Time:
40 minutes

Cook Time:
60 minutes

Total Time:
100 minutes

Vegetarian pot pie: Creamy potato filling in flaky pastry. Perfect any night.

Ingredients:

4 large potatoes, peeled, thinly sliced
60ml (1/4 cup) olive oil
20g unsalted butter
4 onions, sliced into thin wedges
125ml (1/2 cup) thick cream
20.00 ml fresh thyme leaves
2 garlic cloves, crushed
2 x 375g blocks puff pastry
1 egg, beaten

Instructions:

Preheat the oven to 180°C. Coat the potatoes in 1 tablespoon of oil on an oiled baking tray and roast for 15 minutes.
In a pan, gently heat the remaining oil and butter. Cook the onion for 20 minutes until soft and golden. Allow to cool. Mix the onion and potato with cream, thyme, and garlic. Season to taste and let it cool.
Roll the pastry blocks on a floured surface into 35 x 20cm rectangles. Place one sheet on a floured baking tray and spread the mixture in the center, leaving a 2cm border. Brush the edges with egg, place the other sheet on top, press together, and seal by pinching. (Feel free to use extra pastry for decorative leaves.)
Coat entirely with beaten egg. Create 2 vents on the surface and bake for 25 minutes until crispy and golden-brown.

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