18 Delicious Veg Pies Recipes Amazing

Who says comfort food can’t be both delicious and vegetarian? Dive into our roundup of 18 Delicious Veg Pies Recipes Amazing, where flaky crusts meet hearty, flavorful fillings that’ll satisfy any craving. Whether you’re in the mood for a quick weeknight dinner or a show-stopping seasonal favorite, these pies promise to delight your taste buds and inspire your next kitchen adventure. Keep reading to discover your new go-to veg pie!

Spinach and Feta Veg Pie

This Spinach and Feta Veg Pie is a savory delight that combines the earthy flavors of spinach with the tangy kick of feta, all wrapped in a flaky crust. Perfect for a cozy dinner or a brunch centerpiece!

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 10 ounces fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 2 large eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (14 ounces) frozen puff pastry, thawed

Instructions

1. Preheat your oven to 400°F. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the spinach to the skillet, cooking until wilted, about 3 minutes. Remove from heat and let cool slightly.
3. In a large bowl, mix the cooled spinach mixture with feta cheese, beaten eggs, salt, and pepper until well combined.
4. Roll out the puff pastry on a lightly floured surface to fit a 9-inch pie dish. Press the pastry into the dish, trimming any excess.
5. Pour the spinach and feta mixture into the pastry-lined dish, spreading it evenly.
6. Bake for 25 minutes, or until the pastry is golden and the filling is set. Let cool for 5 minutes before slicing.

The magic of this pie lies in the contrast between the crispy, buttery crust and the creamy, flavorful filling. It’s a dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra golden crust, brush the edges of the pastry with a beaten egg before baking.

Mushroom and Leek Veg Pie

This Mushroom and Leek Veg Pie is a comforting dish that brings together earthy mushrooms and sweet leeks in a flaky crust, perfect for a cozy dinner.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup unsalted butter, chilled and diced
• 4-6 tbsp ice water
• 2 tbsp olive oil
• 2 large leeks, cleaned and sliced
• 1 lb mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Cut in 3/4 cup unsalted butter until mixture resembles coarse crumbs. Gradually add 4-6 tbsp ice water, stirring until dough forms. Wrap in plastic and chill for 30 minutes.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 large leeks and cook until soft, about 5 minutes. Add 1 lb mushrooms, 2 cloves garlic, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until mushrooms release their juices, about 8 minutes. Stir in 1/2 cup heavy cream and remove from heat.
3. Roll out dough on a floured surface to fit a 9-inch pie dish. Transfer to dish, trim edges, and fill with mushroom mixture. Cover with top crust, seal edges, and cut slits in the top. Brush with beaten egg.
4. Bake at 375°F for 35-40 minutes, until golden. Let stand for 10 minutes before serving.

The secret to this pie’s rich flavor is the slow cooking of mushrooms and leeks, which melds their tastes beautifully under a golden, buttery crust.

Tip: For a crispier crust, chill the pie in the fridge for 15 minutes before baking.

Sweet Potato and Chickpea Veg Pie

This Sweet Potato and Chickpea Veg Pie is a hearty, flavorful dish that brings together the sweetness of potatoes with the earthy tones of chickpeas, all wrapped in a flaky crust. Perfect for those cozy nights in!

Ingredients

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 pre-made pie crust
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the sweet potato to the skillet, cooking for another 5 minutes until slightly softened. Stir in the chickpeas, cumin, smoked paprika, salt, and pepper, cooking for 2 more minutes to blend the flavors.
3. Transfer the mixture into the pie crust, spreading it evenly. Sprinkle the shredded cheddar cheese on top.
4. Bake in the preheated oven for 25 minutes, or until the crust is golden and the cheese is bubbly.

The magic of this pie lies in the smoky cumin and paprika that perfectly complement the natural sweetness of the potatoes and chickpeas, creating a dish that’s as nutritious as it is comforting.

Tip: For an extra crispy crust, blind bake it for 10 minutes before adding the filling.

Broccoli and Cheddar Veg Pie

This Broccoli and Cheddar Veg Pie is the ultimate comfort food with a healthy twist, combining creamy cheddar and fresh broccoli in a flaky crust that’s sure to please everyone at the table.

Ingredients

• 1 pre-made pie crust
• 2 cups broccoli florets, chopped
• 1 cup shredded cheddar cheese
• 3 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F and fit the pie crust into a 9-inch pie dish, trimming any excess edges.
2. Spread the chopped broccoli evenly over the bottom of the pie crust, then sprinkle the shredded cheddar cheese on top.
3. In a medium bowl, whisk together the eggs, milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder until well combined.
4. Pour the egg mixture over the broccoli and cheese in the pie crust, ensuring it’s evenly distributed.
5. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Let it cool for 5 minutes before slicing.

The magic of this pie lies in its simplicity and the way the sharp cheddar perfectly complements the earthy broccoli, all encased in a buttery crust that’s irresistibly flaky.

Tip: For an extra crispy crust, blind bake it for 10 minutes before adding the filling.

Lentil and Vegetable Veg Pie

Warm up your kitchen with this hearty Lentil and Vegetable Veg Pie, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried green lentils
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen peas
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Rinse the lentils under cold water, then combine them with the vegetable broth in a saucepan. Bring to a boil, reduce heat, and simmer for 25 minutes until tender. Drain any excess liquid.
2. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the garlic, thyme, salt, and pepper, cooking for another minute.
3. Mix the cooked lentils and frozen peas into the skillet, stirring to combine. Remove from heat.
4. Transfer the lentil and vegetable mixture to a pie dish. Cover with the puff pastry, trimming any excess. Brush the top with the beaten egg.
5. Bake at 400°F for 25 minutes until the pastry is golden and puffed.

The flaky puff pastry topping contrasts beautifully with the savory, protein-packed filling, making this pie a satisfying meal any day of the week.

Tip: For an extra flavor boost, sprinkle grated Parmesan cheese over the lentil mixture before adding the pastry top.

Carrot and Coriander Veg Pie

This Carrot and Coriander Veg Pie is a heartwarming dish that brings a sweet and earthy flavor to your table, perfect for those cozy family dinners.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup cold water
• 2 cups carrots, peeled and diced
• 1 large onion, finely chopped
• 2 tbsp olive oil
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 1/4 cup fresh coriander, chopped

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 2 cups all-purpose flour and 1/2 cup diced unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup cold water, stirring until a dough forms. Roll out the dough on a floured surface and line a 9-inch pie dish. Trim the edges.
2. In a skillet over medium heat, sauté 2 cups diced carrots and 1 finely chopped large onion in 2 tbsp olive oil until softened, about 5 minutes. Stir in 1 tsp ground coriander, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another minute.
3. Add 1/2 cup vegetable broth to the skillet and simmer until the liquid reduces slightly, about 3 minutes. Remove from heat and stir in 1/4 cup fresh coriander.
4. Spoon the carrot mixture into the pie crust. Cover with another layer of rolled-out dough, sealing the edges. Cut a few slits on top for steam to escape.
5. Bake at 375°F for 30 minutes, or until the crust is golden brown. Let it cool for 5 minutes before serving.

The combination of sweet carrots and aromatic coriander wrapped in a flaky crust makes this pie a standout dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra flaky crust, freeze the diced butter for 10 minutes before mixing it into the flour.

Pea and Mint Veg Pie

This Pea and Mint Veg Pie is a refreshing twist on the classic comfort dish, blending sweet peas with fresh mint for a vibrant, flavorful filling encased in a buttery, flaky crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 4-5 tablespoons ice water
• 2 cups fresh or frozen peas
• 1/4 cup fresh mint leaves, finely chopped
• 1 small onion, finely diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix the flour and 1/2 teaspoon salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Heat olive oil in a pan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the peas, mint, 1/2 teaspoon salt, and black pepper. Cook for 2 minutes.
3. Whisk together vegetable broth and cornstarch; pour into the pan. Simmer until thickened, about 3 minutes. Remove from heat.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim edges, and fill with the pea mixture. Cover with a second rolled-out dough, seal edges, and cut slits on top. Brush with beaten egg.
5. Bake for 25-30 minutes, until the crust is golden. Let cool for 10 minutes before serving.

The combination of sweet peas and fresh mint under a golden, flaky crust offers a delightful contrast of flavors and textures that’s sure to impress.

Tip: For an extra flaky crust, freeze the diced butter for 10 minutes before incorporating it into the flour.

Butternut Squash and Sage Veg Pie

Warm up your kitchen with this comforting Butternut Squash and Sage Veg Pie, a hearty dish that marries sweet squash with earthy sage in a flaky crust.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh sage, finely chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 pre-made pie crust
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25 minutes until tender.
2. In a skillet over medium heat, sauté the onion and garlic until soft, about 5 minutes. Add the roasted squash, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and sage. Stir in vegetable broth and heavy cream, simmering for 5 minutes until slightly thickened.
3. Pour the squash mixture into the pie crust. Cover with the second crust or create a lattice top. Brush with beaten egg for a golden finish.
4. Bake at 375°F for 30 minutes until the crust is golden and the filling is bubbly.

The magic of this pie lies in the sage’s aromatic punch against the squash’s natural sweetness, all encased in a buttery, flaky crust that’s irresistibly comforting.

Tip: For an extra flavor boost, toast the sage leaves in a dry pan for 30 seconds before chopping.

Tomato and Basil Veg Pie

This Tomato and Basil Veg Pie is a vibrant, savory dish that brings the freshness of summer right to your table, no matter the season.

Ingredients

• 1 9-inch pre-made pie crust
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a pie dish and prick the bottom with a fork. Bake for 10 minutes, then remove and let cool slightly.
2. In a bowl, mix together the ricotta cheese, Parmesan cheese, minced garlic, salt, and black pepper until well combined.
3. Spread the ricotta mixture evenly over the bottom of the pre-baked pie crust. Arrange the halved cherry tomatoes cut side up on top of the ricotta mixture, then sprinkle the chopped basil leaves over the tomatoes.
4. Brush the edges of the pie crust with the beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is set.
5. Let the pie cool for 5 minutes before slicing. The contrast between the creamy ricotta and the juicy tomatoes makes every bite a delightful experience.

Tip: For an extra flavor boost, drizzle a little balsamic glaze over the pie before serving.

Eggplant and Zucchini Veg Pie

This Eggplant and Zucchini Veg Pie is a hearty, flavorful dish that brings the garden to your table with every bite. Perfect for those who love their veggies front and center!

Ingredients

• 1 medium eggplant, sliced into 1/4-inch rounds
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 large egg
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 pre-made pie crust

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9-inch pie dish and lay the pre-made pie crust into it, trimming any excess.
2. In a large bowl, toss the eggplant and zucchini slices with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange them on a baking sheet and roast for 15 minutes until slightly tender.
3. In another bowl, mix together the ricotta cheese, egg, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp garlic powder until well combined.
4. Spread the ricotta mixture evenly over the bottom of the pie crust. Layer the roasted eggplant and zucchini slices on top, then sprinkle with mozzarella and Parmesan cheeses.
5. Bake for 25 minutes, or until the cheese is bubbly and golden. Let cool for 5 minutes before slicing.

The layers of roasted vegetables and creamy cheeses create a satisfying texture contrast, while the herbs add a fragrant depth that elevates this pie beyond the ordinary.

Tip: For an extra crispy crust, blind bake the pie crust for 10 minutes before adding the fillings.

Potato and Onion Veg Pie

This Potato and Onion Veg Pie is a comforting dish that brings together the humble potato and onion in a delicious, golden crust. Perfect for a cozy dinner, it’s a vegetarian delight that even meat-lovers will adore.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup cold butter, cubed
• 4-5 tablespoons ice water
• 3 large potatoes, thinly sliced
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 cup grated cheddar cheese

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 cup cold butter until the mixture resembles coarse crumbs. Gradually add 4-5 tablespoons ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. While the dough chills, heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 large onions and cook until soft, about 5 minutes. Add 3 large potatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Cook for another 5 minutes, then remove from heat.
3. Roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and prick the bottom with a fork. Layer the potato and onion mixture in the crust, then sprinkle 1/2 cup grated cheddar cheese on top.
4. Bake at 375°F for 35-40 minutes, until the crust is golden and the cheese is bubbly. Let cool for 10 minutes before serving.

The magic of this pie lies in the caramelized onions and tender potatoes encased in a buttery crust, with a cheesy finish that pulls it all together.

Tip: For an extra crispy crust, brush the edges with an egg wash before baking.

Beetroot and Goat Cheese Veg Pie

This Beetroot and Goat Cheese Veg Pie is a stunning dish that combines earthy flavors with creamy tanginess, perfect for impressing at any dinner table.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 4-5 tablespoons ice water
• 2 medium beetroots, peeled and thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 4-5 tablespoons ice water, stirring until the dough comes together. Roll out the dough on a floured surface and fit into a 9-inch pie dish.
2. Toss 2 medium beetroots with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange the beet slices over the pastry. Sprinkle 4 ounces goat cheese and 1 teaspoon fresh thyme leaves on top. Drizzle with 1 tablespoon honey.
3. Bake for 35-40 minutes until the crust is golden and the beets are tender. Let cool for 10 minutes before slicing.

The contrast between the sweet honey and the tangy goat cheese elevates this pie from simple to spectacular.

Tip: For an extra crispy crust, blind bake the pastry for 10 minutes before adding the fillings.

Corn and Black Bean Veg Pie

This Corn and Black Bean Veg Pie is a hearty, flavorful dish that brings a little bit of sunshine to your table, perfect for those nights when you want something satisfying yet simple.

Ingredients

• 1 pre-made pie crust
• 1 cup corn kernels (fresh or frozen)
• 1 cup black beans, rinsed and drained
• 1/2 cup diced red bell pepper
• 1/2 cup shredded Monterey Jack cheese
• 2 large eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9-inch pie dish and lay the pie crust inside, trimming any excess.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add 1/2 cup diced red bell pepper and sauté for 3 minutes until slightly soft.
3. Spread 1 cup corn kernels, 1 cup black beans, and the sautéed bell pepper evenly over the pie crust. Sprinkle 1/2 cup shredded Monterey Jack cheese on top.
4. In a bowl, whisk together 2 large eggs, 1/2 cup milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cumin. Pour this mixture over the filling in the pie crust.
5. Bake at 375°F for 35 minutes, or until the center is set and the top is lightly golden.

The magic of this pie lies in the creamy egg mixture that binds the sweet corn and earthy black beans into a cohesive, flavorful bite every time.

Tip: For an extra kick, add a diced jalapeño to the skillet with the bell pepper.

Quinoa and Kale Veg Pie

This Quinoa and Kale Veg Pie is a hearty, nutritious dish that packs a flavorful punch, perfect for those looking to add more greens to their diet without sacrificing taste.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups kale, stems removed and leaves chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 cup shredded cheddar cheese
• 2 eggs, beaten
• 1 pie crust (9-inch), thawed if frozen

Instructions

1. Preheat your oven to 375°F. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes. Stir in the kale, salt, black pepper, and dried thyme, cooking until the kale is wilted, about 3 minutes.
3. In a large bowl, combine the cooked quinoa, kale mixture, shredded cheddar cheese, and beaten eggs. Mix well.
4. Press the pie crust into a 9-inch pie dish. Pour the quinoa and kale mixture into the crust, spreading it evenly.
5. Bake at 375°F for 30 minutes, or until the filling is set and the crust is golden brown. Let it cool for 10 minutes before slicing.

The combination of quinoa and kale not only offers a delightful texture contrast but also makes this pie a protein-packed meal that’s as satisfying as it is healthy.

Tip: For an extra crispy crust, blind bake it for 10 minutes before adding the filling.

Pumpkin and Spinach Veg Pie

This Pumpkin and Spinach Veg Pie is a cozy, flavorful dish that brings together the sweetness of pumpkin and the earthiness of spinach in a flaky crust—perfect for a hearty vegetarian meal.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 cup pumpkin puree
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the pumpkin puree, chopped spinach, ricotta cheese, Parmesan cheese, beaten eggs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg until well combined.
3. Brush the pie crust with 1 tablespoon olive oil to prevent sogginess.
4. Pour the pumpkin and spinach mixture into the pie crust, spreading it evenly.
5. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.

The magic of this pie lies in the creamy ricotta that balances the pumpkin’s sweetness, creating a rich yet light texture that’s irresistibly comforting.

Tip: For an extra crispy crust, pre-bake it for 10 minutes before adding the filling.

Red Pepper and Feta Veg Pie

This Red Pepper and Feta Veg Pie is a vibrant, savory dish that brings a Mediterranean flair to your table with minimal fuss.

Ingredients

• 1 sheet puff pastry, thawed
• 2 large red bell peppers, thinly sliced
• 1 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the thinly sliced red bell peppers, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for about 10 minutes, until the peppers are soft and slightly caramelized.
3. Roll out the puff pastry on the prepared baking sheet. Spread the cooked red peppers evenly over the pastry, leaving a 1-inch border around the edges. Sprinkle 1 cup crumbled feta cheese on top of the peppers.
4. Fold the edges of the pastry over the filling, creating a rustic border. Brush the edges with the beaten egg for a golden finish.
5. Bake at 400°F for 25 minutes, or until the pastry is puffed and golden.

The combination of sweet roasted peppers and salty feta wrapped in flaky pastry makes this pie a standout dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra flavor boost, drizzle a little honey over the pie before serving.

Artichoke and Olive Veg Pie

This Artichoke and Olive Veg Pie is a savory delight that brings a Mediterranean flair to your table, perfect for those who love a hearty vegetarian option.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup pitted kalamata olives, sliced
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry onto the prepared baking sheet. Using a fork, prick the pastry all over to prevent it from puffing up too much.
3. In a bowl, mix together the artichoke hearts, olives, Parmesan cheese, parsley, garlic, olive oil, salt, and pepper.
4. Spread the mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the pastry over the filling, creating a rustic border. Brush the edges with the beaten egg.
6. Bake for 25 minutes, or until the pastry is golden and puffed.

The combination of briny olives and tender artichokes nestled in flaky pastry makes this pie a standout dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra flavor boost, sprinkle a little extra Parmesan on top before baking.

Cauliflower and Cheese Veg Pie

This Cauliflower and Cheese Veg Pie is a comforting dish that combines the creamy goodness of cheese with the subtle sweetness of cauliflower, all wrapped in a flaky crust.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pre-made pie crust

Instructions

1. Preheat your oven to 375°F and place the pie crust in a 9-inch pie dish, trimming any excess edges.
2. Steam the cauliflower florets for about 5 minutes until just tender, then drain well and spread evenly in the pie crust.
3. In a bowl, whisk together the cheddar cheese, Parmesan cheese, heavy cream, eggs, garlic powder, salt, and black pepper until well combined.
4. Pour the cheese mixture over the cauliflower in the pie crust, ensuring it’s evenly distributed.
5. Bake for 35-40 minutes, or until the filling is set and the top is golden brown.

The magic of this pie lies in the way the cheeses melt into a velvety sauce, enveloping the cauliflower in rich flavor without overpowering its natural taste.

Tip: For an extra crispy top, broil the pie for the last 2-3 minutes of baking, watching closely to prevent burning.

Conclusion

We hope this roundup of 18 delicious veg pies has inspired your next kitchen adventure! Each recipe offers a unique twist on comfort food, perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for later. Happy baking!