Vegetable pie with beans
6 servings
105 minutes
Vegetable pie with beans is a harmony of freshness and tenderness encased in a golden crust. This signature recipe combines a rich palette of flavors: the sweetness of red pepper, the softness of green peas, the juiciness of beans, and the tenderness of turnips. Baked under an airy egg and milk filling, the vegetables release their aromas and become the foundation for a rich taste. The pie is accompanied by a curry-infused sauce that adds a piquant depth to the dish. This treat is perfect for a light dinner or festive gathering where you want to surprise guests with an unusual yet comforting and warming dish. Serving it with sauce provides an ideal combination of soft texture and creamy tenderness. This vegetable pie is a true ode to summer flavors and the coziness of home cooking.
1
Clean 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 different pots.
- Green peas: 750 g
- Green beans: 500 g
- Red sweet pepper: 500 g
- Turnip: 300 g
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. Cook the turnip in salted boiling water (10 minutes), and drain.
- Green peas: 750 g
- Green beans: 500 g
- Turnip: 300 g
3
Line the pie dish with a sheet of foil and grease it and the sides of the dish with oil. Place bell pepper at the bottom, then green beans, then turnip, and finally peas. Lightly beat the eggs with milk (175 ml), add salt, and carefully pour over the vegetables. Gently 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 up to halfway up the dish. Bake for 1 hour at 180 degrees.
- Red sweet pepper: 500 g
- Green beans: 500 g
- Turnip: 300 g
- Green peas: 750 g
- Chicken egg: 4 pieces
- Milk: 925 ml
- Salt: to taste
4
During this time, make the sauce by melting butter and vegetable oil in a saucepan, mix in flour, and cook while stirring for 2 minutes. Then, slowly pour in the milk while continuing to stir. Add salt and cook for another 10-15 minutes until the sauce thickens. Add a pinch of curry.
- Butter: 65 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 925 ml
- Salt: to taste
- Curry: pinch
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 mold, run the tip of a knife along the inside walls, and flip the pie onto a plate. Carefully remove the baking paper and pour the sauce over the pie or serve it in a sauce boat.