Light Winter Vegetable Pie


  • In a bowl, pour the flour, butter and a pinch of salt. Stir to obtain a sandy substance.

  • Add 15 cl of water and work by hand to form a ball of dough.

  • Place a refrigerator for 2 hours.

  • Peel the carrots, turnips and peel the onion. Cut the vegetables into chunks.

  • In 0.5 L of hot water, place the chicken broth.

  • Heat a knob of butter in a saucepan. Add the vegetables and cook for a few minutes.

  • Pour in the white wine to deglaze, then the broth. Add a small handful of fennel seeds.

  • Leave to cook over low heat uncovered.

  • Preheat the oven to 200°C.

  • Collect the pie dough left in the refrigerator. Separate the dough into two balls of dough (one of them should be bigger than the other).

  • Using a rolling pin, flatten the dough balls. One should form a round large enough to cover your pie pan, the other should be slightly smaller.

  • Place the larger one in your pie pan. Put the preparation on it. Distribute evenly.

  • Cover with the smaller circle of dough. Close your pie by rolling the edges.

  • Crack an egg and keep only the yolk. Spread the yolk on the dough so that it browns nicely when cooked.

  • Place in the oven for 45 minutes at 200°C.

  • Serve with a nice green salad.

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