Rainbow Vegetable Pie

Chef: Jus-Rol
Prep: 30 mins
Cook: 60 mins
Rainbow Vegetable Pie

2 tblsps olive oil

2 red peppers, deseeded and cut into large squares (approx 3cm square)

2 yellow peppers, deseeded and cut into large squares (approx 3cm square)

1 small courgette, trimmed, halved and cut into 1cm thick long slices

1 small aubergine, cut into 1cm thick slices

2 medium red onions, peeled and thinly sliced

2 tblsps passata or tomato pasta sauce

2 fat cloves garlic, crushed

2 sprigs of fresh thyme

2 x 320g packs ready rolled Jus-Rol Shortcrust Pastry

1 medium free range egg, beaten

Salt and freshly ground black pepper

Preheat oven to 200ºC (180ºC fan assisted oven)/400ºF/Gas 6.

Place the peppers, courgettes, aubergine and onion in a large roasting tin, pour over the olive oil and mix everything together. (The vegetables should be in a single layer, so divide between 2 tins if necessary).

Place in the oven to roast for 15 minutes, add the, garlic and thyme and return to the oven for 20 minutes.

Remove from the oven, stir through the passata and set aside to cool for 15 minutes.

Unroll a pack of ready rolled Jus-Rol Shortcrust Pastry and use to line the base and sides of a 21cm pie dish. 

Place the cooled roasted vegetables into the pastry case, wet the pastry rim of the pie with a little water. 

Unroll the other pack of pastry and drape the pastry lid on top of the pie, pressing the edges together using a fork to seal.

Brush the pastry with beaten egg and bake for 35 minutes until golden brown. 

Remove from the oven and allow to stand for 10 minutes before serving.

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Preparation Time
30 minutes

Cooking Time
60 minutes

Main ingredients
Vegetables, Pastry

Recipe Type
Dinner, Family Dinners, Pies

Level of Difficulty

Don’t overload the oven trays to ensure the veg don’t steam!

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